Ghost, smoking at a high temperature will melt the fat out of the sausage and giving the sausage a dry, grainy texture.
My practice is to smoke my sausage at about 140F, then put it in a 170F hot water bath to finish the cooking. Because liquids transfer heat faster then air, the hot water bath reduces the cooking time and because you aren't using as high a temp as you might with a smoker, you reduce the risk of melting the fat out of the sausage. My target IT is 152F or so.
After the hot water bath, I use an ice water bath to cool the sausage down to less tha 100F. Let the sausage dry at room temp for about an hour, and then freeze. Or, if you are going to use in the next two or three days, refrigerate the sausage.