220-250° for slow cooking is what you want for ribs, pork butt, and brisket,
or slow-cooking just about anything.

Tender meats like chicken and turkey, or a good beef roast, can tolerate
higher temps - what you would use in an oven. Or, slow-cook if you like for
even doneness and a smokier flavor.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"Slartibartfast" > wrote in message
...
>
> Hi all,
>
> I have a New Braunfels smoker with an offset firebox, and I have a few
> questions that I haven't been able to answer by searching on the web.
>
> 1) When you are done cooking, do you let the fire burn out, or put it
> out?
> 2) How critical is it really to remove the ashes each time you cook?
> 3) I have found a couple of "smoking" cookbooks, but none that tell me
> what temperature the smoker should be. How do I know?
> 4) On a related note, can anyone recommend a good smiking cookbook for
> a complete novice
> 5) I started using lump charcoal instead of briquettes. I assume that
> lump doesn't really impart any particular flavor -- that has to come
> from added hardwood?
>
> Thanks for your help!
>
>