I want to smoke a deer meat and pork kielbasa and I need advice. I have them ready to hot smoke in a master forge smoker and I don't know how long and at what temps. I read a lot on this forum and a lot a people said IT at 150 but I thought it was 160 for pork? Can anyone guide me with this, I would greatly appreciate it. My first try was dried out terrible. I did use Pink salt. Thanks.