Slow cook for real BBQ meat and fish. The reason for slow cooking is that the meat needs time to absorb the flavors from the wood smoke. Also, slow cooking make meat more tender than meat that is cooked fast. Remember to set the heat back, get your SmokePistol™ going, and relax because it is worth it.
Cooking temperature should be between 175 and 225 and don't exceed 250 degrees. The optimum is about 190-200 but sometimes it is difficult to control. (the bacteria that cause spoilage can’t live above 140) Don’t wrap the meat in aluminum foil while you are cooking because the smoke can’t get to it for flavor.
Cook for several hours until meat is done. Generally your cooking times are from about 3 hours for thin meat like ribs to 6 hours for a turkey breast and longer for a whole turkey.
Use a meat thermometer if you aren't sure. This is a good and safe way to make sure it is cooked. The meat thermometers usually indicate the right temperatures for different types of meats.