Grilla Pellet Smoker Idea Temps

[smarcus3]

Good afternoon everyone.

I've gotten myself a bit confsued on idea temp's for various meats. As the pellet smoker is completely set and forget i.e. don't care about how long the smoke is, should I smoke everything very low at like 200F or should I use some other temperature. I see to have good results with pork at either 200 or 225 but wanted to get some other thoughts. Thanks!

 

[kruizer]

You should run skin on chicken at about 325 350 for crispy skin.

 

[smarcus3]

You should run skin on chicken at about 325 350 for crispy skin.

Gotcha. I heard that for chicken as well. For other meats, is lower (smokier) and slower better a reasonable assumption?

 

[Winterrider]

Don't hear of much smoked under 225° unless doing jerky or maybe fish.
Most are 225-275° with chicken higher.