Temps would be helpful

[Northern_Smoke]

I often am on the site just trying to find what temp everyone cooks things at and what they cook them to. I always thought a sticky of cooking temps of the internal temp of your unit as well as your internal temp of the meat would be handy. Just log in and go to that page and there it is....always at the top and no searching for what you need.

Maybe i just don't know enough of it to memory  ???

[squirtthecat]

I do everything at 225.

[OU812]

I cook everything at 220 F but poultry I cook at 250 F and sausage start at 130 F and ramp up no higher than 180 F

[pensrock]

I cook everything at 220 F but poultry I cook at 250 F and sausage start at 130 F and ramp up no higher than 180 F

Pretty much the same for me.

[FLBentRider]

Brisket butts and ribs @205F

Poultry and everything else on 250F

[hal4uk]

215-225 is a good meat smoking zone.  You can go (considerably) higher with poultry, but I don't - I just go higher to crisp the skin.
But, folks here smoke LOTS of other stuff besides pigs, chickens and cows (and don't even agree on that)...
You'll get lots of different answers...

But for pigs, chickens and cows, I suggest staying within 200-250 (which is why 225 is a very popular temp)

[classicrockgriller]

I like 220* on big butts!

[Northern_Smoke]

I usually smoke everything between 220 and 230 unless i am running out of time. Then i try to ramp it up. But what temp to you pull each kind of meat at? Thats what i am always trying to remember haha.

[Wildcat]

Brisket butts and ribs @205F

Poultry and everything else on 250F

Same here!

[standles]

I cook everything at 220 F but poultry I cook at 250 F and sausage start at 130 F and ramp up no higher than 180 F

Bingo same here