Roasting and smoking process. This is a very important part of cooking. This time, our goal is to make a uniformly cooked meat, without any crust. The oven temperature should be between 80° and 90° C. Will you produce any smoke or not – it is your choice. Roast until the temperature inside the meat will be 60° - 62° C. This is the case when it is necessary to use needle thermometer. Overall cooking time can be as long as 6 hours, before proper temperature will be reached. That is why it is necessary to check it by thermometer to avoid any serious mistakes. Remove meat from the oven (or smoker).