200⁰ for 2 to 3 hours in the smoker. Will rotate my racks every 30 minutes or so for more even smoking. Finish off in the oven same Temps. Leaving on smoker for too long can give you a bitter taste. Have to get meat to 160⁰ for 30 min to make sure you kill off all the things that could make you wish you had. I use a dry spice and cure. Liquid marinades make a bit of a mess. I prefer the smoker over a dehydrator all day!