vartz04
Fire Starter
- Jun 18, 2015
- 74
- 18
I kinda just pick where the smoker wants to settle in at each day. I try to keep it between 225 and 275 for pork and above 300 for chicken. I've realized for me there isn't much of a flavor difference for pulled pork between the whole cook at 225 or the whole cook at 275.