quote:Originally posted by Lagrue:
Using the meat thermometer provided with the smoker. I have been cooking pork(loins and ribs) to 145 deg. Chicken to 165 degree chicken probed in the thigh.
Have you checked your thermometer to see if it's accurate.
I've been cooking on a 45 for over 2 years now at altitude and have not had any problems with moisture. As has been mentioned before, usually have too much moisture.