The local butcher recently started smoking some meats and selling them in his store. He smokes chickens, chicken and turkey breasts, ham, and bacon. We started talking and he said his smoker has an auto shut off at 178. Seems to me like that temp would leave the meat, especially the poultry at a vulnerable temp quite a while. Then when I told him how we smoke meat on the WSM he said it was way too hot. Trying to explain that it was a different method of cooking was too fustrating. Does his smoking technique constitute hot smoking?