[TexasCajun]

Looks good: I only add some garlic power and this baby:

I prefer to smoke my meats @ 225-250.

Takes a bit longer, but worth the extra time.

My smoker also holds water so the meats are always extremely moist.

[eastforker]

I prefer to smoke my meats @ 225-250.

Depends on the cut, I like 300 for the first 3 hours or so on a brisket to get the fat cooking inside and out. Once the fat is cooking, I will lower down to about 225.

[JustaDumbBlonde]

Now you’re talkin’ my language!