I think 190Â°-200Â° is about as low as I would want to cook at unless cold smoking. It has been my experience so far that much below 215Â° really increases my smoke times. I have tried a couple briskets below 225Â° like this and didn't think it was really worth the added time it took to finish them.
I think your main concerns at lower temps would be time and letting your meat hang out in the danger zone (40Â°-140Â°) too long. Just out of curiousity, why do you ask?
We just got a Klose with the smoker box runnig the main chamber at 250 the smoker box is at 150 and from what I have been told the smoker box cook outstanding chicken I"ll it at 300-325 that should get me at 200-225 We will see thanks for the info Ed