James, all good points above. Just remember that every type of meat (poultry, pork, beef, lamb, game, etc) is different and each cut of meat (loin, tenderloin, chuck, shank, flank, belly, etc) can have different target internal temps to determine when it is safe to eat and tender. There are a lot fewer target temps than there are cuts of meat.
Poultry is the easiest: coldest part of the chicken should be 165F internal temp, which on a whole chicken/turkey is usually the thigh.
Lean pork is usually 145F IT, unless you pierce the meat by injecting, then 165F. Tougher cuts like the butt/shoulder need higher temps, up to 205F to be tender and melt the connective tissue.
Beef is all over the temperature map.
When you buy meat, do a search on the type of meat, then the cut, then the cooking style to get ideas of your target temps.
For example, type "What is the target internal temperature for smoking beef chuck roast" then enjoy the reading. It isn't an exact science but you'll quickly learn what works best for you and your smoker. I tend to aim for the higher target temps to start then adjust downward if necessary. On tough cuts like brisket and chuck, a five degree difference in your final target temp can make a huge difference in moisture and tenderness. 195F can be tough and dry, 200 moist and tender. On a different chuck roast it can be moist and tender at 190F. Learn the "probe test" too to help determine when it is done. A toothpick or long-tonged fork should slide into the meat like sticking it in a room temperature stick of butter.
My wife says she'd make a terrible smoker. She wants exact measurements, cooking times and temps. She's a great baker for that reason. Smoking meat has a lot of variables that you quickly master with a little experience.
