I own a MES electric digital 30 inch Gen 1 smoker. I took a BBQ class recently and the instructor said to keep smoker temps in the 180 to 225 degrees range (for pork ribs anyway). In the book "Smoke & Spice" they recommend cooking temps typically around 215 degrees. In books I have by Ray Lampe he mostly advises 235 degrees. Steven Raichlen recipes are only for gas or charcoal grills and he advises real low and slow smoking only occurs between 250-275 degrees. In one of Myron Mixon's books, he says he cooks all his hogs at 275 degrees, but then he's using professional big rig professional smokers. I've read in these forums that although the top range of the MES electric digital is 275 degrees it can't always be attained. So I'm just curious as to what MES electric smoker users have found to be the primo temp.