Sounds dangerous and wrong!!! Start your smoker out at 100 deg for 1 hr to dry the product with smoke . Raise temp to 120 deg for about 2-3 hrs with smoke. raise the temp to 140- 150 and begin to monitor your internal temp Your looking to get about 160 degrees inside . No more smoke is necessary as it will just make the taste bitter. I usually leave at 150 for about an hr anr then raise the temp to 190 to finish the cooking process. 1 more batch of smoke wont hurt but you will know if you get too much. Adjust to your taste. 145 degrees kills trichinosis and depending on your fat content as to how dry the inside of your sausage will be, just make sure your temps are up to safe temps.