That depends on what smoking and the method you're smoking it with.
Are you cold smoking? Smoking cured or salted fish, bacon, sausages, or maybe cheese, nuts or salt?
Then no, you can go much lower.
Or are you hot smoking? Any of the classic cuts of meat or fish?
Then typically yes, you're gonna want 200° minimum or higher.
One of the cooking safety rules is 40° to 140° within 4 hours to avoid food poisoning.
This rule is for meats that are ground or injected.
This rule is best met with a minimum 225° cooking temp, but even better at higher temps.
Also, when you're trying to get a piece of meat to a certain minimum temp, your cooking temp should be at least 20° above the desired finished temp or higher.