In general, most barbecue cooking is done with pit temps in the 225-275°F (107-135°C) vicinity. That range allows the internal collagen to "melt" into gelatin without the exterior of the meat drying out. Those relatively low temperatures may take longer to cook at, but the time sacrifice is well worth the results. In this Book，You can Learn how to enhance every flavor and recipe with the amazing potential of your Grill and the smoke of a real wood fire; as you will find out, you can cook anything on a Pit Boss!