This recipe calls for a 225 smoking temperature. Most of the meats I smoke are at that temperature, so it makes it easy to throw in the poppers with our main meal. Plus, this lower temperature means the peppers will be on the smoker longer for a better infusion. That said, you can smoke these poppers at higher temperatures. Just know that they may not be quite as smoky and will finish cooking sooner, so keep an eye on them.