We're using a pretty big smoker. It's gas, and has a separate chamber for the wood. It has a built in thermometer and heats up to the desired temp, for x amount of time, and then holds at desired temp, and holds indefinitely. I can generally fit a case of ribs, a case of brisket, and a case of turkey in with room to spare. It's a big ass piece of equipment for sure. Depending on the meat they've generally been smoking them at the 175-200F range.
I guess i'll just have to fool around with it. Thanks for your input man I appreciate it.
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