Good to meet you all. Thanks for letting me be apart of the community. I'm smoking a chicken today. It is my second smoke. The first was a Boston butt. I think it was slightly dry because I ran it at 250 instead of a lower temp. I am super new to smoking and excited to get started! Please point me in the direction of good general information. I was searching for a good cooking temp (found 250-275). I am using an Oster electric smoker/roaster for it's ease of entry into smoking (no changing charcoal and easy cleaning). I'm 31 and live in Florida.