Even if you're new to smoking, you know that the process is laborious and requires patience, attention to detail, and practice. Smoking meat relies on low and indirect heat, leading to a tender and juicy interior encased in a flavorful crust or "bark," and this reliance on the correct temperature means there's little room for error.

Overheating the smoker is a common but very detrimental mistake; a too-high temperature makes meat dry out and lose that coveted smoky taste. This can be avoided by monitoring the temp of your smoker closely and giving the meat as much time as you can allow for a proper low and slow cooking, rather than rushing it.

Times and temperature for smoking meat will vary based on the cut, but a general rule of thumb is to allow six to eight hours for the meat to smoke at around 200 to 220 degrees Fahrenheit. You should use a high-quality meat thermometer to check on your meat frequently and see if it has reached the proper internal temperature.