I have smoked a lot of bacon and chickens before and now am looking to smoke approx 55lbs of venison/pork ring bologna, 30lbs of beef/pork summer sausage and 25lbs beef/pork snack sticks all mixed at 50/50. I want to hot smoke this til it is able to be eaten cold with out cooking it any further. The local meat locker said that 155 deg F is all I need to acomplish this for every meat item. He had also stated that I should smoke at 200 deg F from the start of smoking. Is this too hot too fast? I do not normally smoke this fast! Any suggestions would be great!