The bride and I have been stick smokers for the past 25 years or so ... I think our first vertical was a Bradley and then we upgraded (significantly) to a 24 x 40 Klose.
After a couple of decades, we have turned out some pretty tasty fare and truly cannot enjoy Que anywhere else.
But hell, I'm on the green, an inch from the cup of turning 65 and just don't want to work as hard for our dinner.
I've been eyeing the pellet smokers for about a year now and finally pulled the trigger on an FEC 120. Can't really tell you when I have been so dang excited to get my next "toy".
We're here in San Diego and the 120 is targeted to arrive on November 23rd. Naturally, the turkey is gonna hit the pits (or should I now be sayin "oven"?) for Thanksgiving.
From what I can glean from the hours spent on the various forums ... it seems as though the recommendation is 180 degrees for a good while and then finishing off at around 250.
On the Klose, I would do my darnest to not let that thermometer climb much above 225 ... but I'm guessing that I'm leaning into a whole new smoking education.
I've been reading your forums for a good while now and have a deep appreciation for the talent and experience that you fellow smokers willingly share.
If you have any newby pellet smoker advice, please do not hesitate to tutor me!
Oh ... and btw ... if anyone is near San Diego and is looking for a great stick smoker, I certainly could recommend the unit I have. Great shape and turns out absolutely wonderful Q!
Many thanks in advance!