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I want to smoke chicken drum sticks and boneless thighs. How long and at what temperature?? What should the internal temp be? Thanks

I am using a LED temp probe. Haven't figured the probe yet

So I am a newie and I have gotten some great advice here at the forum. I have used my 590 3 times. My first attempt was spatchcocked chicken. I followed the recipe I found on the Recteq recipe site. I used a meat thermometer and got the proper internal temp. My second attempt was a pork butt...

I just started using my 590. After I preheat, the unit keeps going on and off for a while is that the way it should work?

I am new to the smoking world. I have a 9lb pork butt I have seasoned and want to smoke. One side is the heavy skin. Which side goes down? Skin side or meatside?

I watched a video where a customer was smoking ribs. First he smoked them for 3 hrs at 225. Then he wrapped them in foil for another 2 hrs. then unwrapped for another 1 hr. My question is are the pellets being fed the whole time, even when wrapped in foil? And does the smoker automatically feed...