KillerNoms Honestly what I would recommend is to run him through this process at least once https://meatgistics.waltonsinc.com/topic/762/cured-sausage-107-basics-for-making-summer-sausage so he ahs an understanding and then move on to the advanced method where you pull the meat at 130 and finish it up sous vide style https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing
I rarely every smoke anything all the way to 160 anymore, it takes too long and has a tendency to dry the meat out.