I've been Smoking Kielbasa, cheese, Bacon, Poultry and stuff for thirty years. I used to smoke my Kielbasa for 8 to 10 hours like many others, then I tried smoking my Kielbasa differently. Now I start at about 100 to 120 degrees for about two hours then move up to 160 to 180 for an hour and 200 for the last hour. Now my Kielbasa is not dry and not shriveled up. The finished product is juicy, hard and the flavor is not dried out. I must say I use a home built smoker, a fire box that is close to 15 feet away and maple and Cherrywood for my Kielbasa. After all, when cooking Pork 170 degrees for an hour should take care of the cooking process especially since the Kielbasa is only at most an inch and a half think. Why dry it out?