Pellets are not long.
I have no experience really. So that smoke comment was good advice. No worry's about offending me at all.
I was able to maintain 210 and 225 pretty well yesterday. It was late but I think the thin blue smoke was more prevelant at 225.
I have two 3.5 chickens ready to roll for the morning. I am putting on at 7:40 and will be home around 5 to check on them. Can I cook those for that long on 225?
How do you get these pellet smokers to not jump to 600 degrees for about an hour after you start them? I do not want to have to get up too early to get the grill to running temp. Maybe I have to take the grates off and steel some pellets out before it gets going too hot?
Thanks for all the advice. I am leaning towards a big green egg but I really wish I could test one or talk to someone who primarily smokes for long hours with theirs.