Hello Robert. Welcome to SMF
Most of us follow the process below to smoke our sticks. Now, this is ONLY if your sticks have been cured with a nitrite salt like cure #1.
Start at 120-130 for 1 -2 hours with no smoke to dry the exterior of the sticks. Then, bump the temp up 10 degrees for 30 minutes and add smoke. Each 30 minutes thereafter, bump the temp up 10 degrees until you hit a pit temperature of 170 degrees. Then let the sticks or sausage cook/smoke until the internal temperature of the sticks/sausage is 152.
After you hit 152, remove them from the pit and shower with cold water or dip them into cold water to let the cooking process stop. If you don't want to dip them, take them out at 150 and allow them to hang for a while, they'll finish "cooking" on their own.
As for time, no way of telling how long it will tKe. It depends on the meat, the diameter of the sticks/sausage, and the moisture content.