I am smoking my first kielbasa today. Meat has cure in it. Stuffed it today and now am smoking in the MES at a temp around 145. I let it dry at room temp which was about 72 degrees and low humidity for an hour and half until it felt dry to the touch (central air). Now my concern is that it's IT is rising faster than I thought it would and I want to make sure I have enough smoke. If it gets to 152 IT (my target) and it still doesn't have be color I want should I just shut down the smoker and cold smoke it. Or should I cut the heat down now to stop the IT from climbing. Smoker temp and meat probe are all correct. Very recently tested maverick. Thanks!