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Smoking the pork shoulder. Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a constant 225Â°F to 250Â°F, using the vents to regulate the temperature. If your grill doesnât have a temperature gauge, youâll need to purchase a digital barbecue thermometer.
1 For instance, a chicken, estimated to take three hours, needs about 1-1/2 hours of smoke for flavoring. 2  This is only a guideline, and you may prefer to apply smoker longer, or for less time. 3  Experience will tell what's right for you. 4  Wipe a light coat of oil on the food grates to prevent sticking. 220-240 degrees is the ideal range for ribs and brisket. 2  Chicken and turkey can be smoked at that temperature range too, but are best smoked in the 275-300 degree range. 3  With some of the electric smokers, it's impossible to reach those higher temperatures.