On Fri, 22 Oct 2010 22:38:23 -0700, David Harmon wrote:

> On Fri, 22 Oct 2010 15:17:43 -0700 in rec.food.cooking, "Steve B"
> > wrote,
>>The advice about the foil with holes is in the instructions. On reading
>>reviews of this cooker, most comment that they had to drill holes in the
>>charcoal pan or make a hanging screen because it doesn't get "hot enough",
>>but to my recollection, the cooking takes place from 180-195 F,
>
> That sounds like the temperature in the interior of the piece of meat,
> not the higher temp in the smoker needed to transfer heat to the meat.

Yes. Smoking of meat can be anywhere from 225F to 275F. Some
people go up to 325F and even higher but I don't recommend it.

There's one guy on the link Steve posted that claims it's only
supposed to be 165F. Which is incredibly wrong.

-sw