I find that when making recipes like sausage with onions and peppers or making sausage for kraut I like to finish cooking the sausage with the rest of the dish. When I do this the cured sausage, while in the smoker, never gets anywhere near 100 degrees. It is cold smoked and then used in the dish or frozen. I agree if taking the product to 150 or 155 IT you may as well go ahead and finish it but if your only intention is to dry it a bit and give it some flavor I don't have a problem with overnight in the cold smoke IF properly cured.
When discussing sausage and curing with the new charcutier we have to be sure they understand the importance of proper technique. There is no accounting for readers that do not know how to properly mix cures, allow for cure times, distribute the cure through the meat, watch safe temperatures etc. All we can do in the mean time is as Boykjo suggest point out where there can be a problem and suggest remedies.
While you are learning please take all meat to the proper temperature to ensure the safety of your final product. A bit of experience will allow you to take full advantage of the benefits of cures and other techniques that allow for lower final ITs and shorter or longer cook times. And remember that not all recipes can be adapted to cold or warm smoking.