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I just got onto SMF and hope to get some good techniques from everyone and maybe share some of my own! I live in MIchigan and have been smokin' for a year. I built and use an ugly drum smoker. I love it and am in the process of building another.
Today I am planning on smoking a rack of ribs, a pork butt for pulled pork, and a turkey breast. I am planning to smoke the pork at 225. but it looks as to I need a higher temp for the turkey. Any suggestions? I have a 40 inch MES.