DeerSlayer That doesn’t sound like a bad plan at all for kielbasa. You probably can just set that sous vide wand to your target 152 and drop the kielbasa in for 45 minutes to an hour (probably not even that long, but it won’t hurt, and you’ll know you got it where you want it.)
For Summer sausage, I recommend putting in the time to slowly bring it up to 150F (or so) in the smoker and then finishing briefly in the sous vide at 158-160F. It might take all dadgum day, but the texture is worth the work. I did my first batch of Summer sausage along the lines of your kielbasa schedule, and the texture was more like baloney. Not bad, mind you, but not what I wanted.