I need some info, I have an old recipe for deer bologna which turns out really tasty,but ,we always smoked it with out going by the internal temp. we just smoked/cooked at 200/225 for 3.5hrs, it always turned out great,and no one ever got sick(luckily)! so I was wondering if some one could tell me the proper temp? the sticks are about 1.5x18". any help would be greatly appericated!!