I just used my new smoker yesterday. I smoked a whole chicken and some beef short ribs.I put them in at 220° at 4:00 pm. They weren't done until 11:00 pm.The temperature was between 210-235 the whole time. Thinking about it today, I just bought them and put a rub on them and put them in the smoker. They must have been frozen in the middle. Oh well, live and learn. I won't do that again.