Below 375 works for 90% of oils. Some can take higher temperatures, and a few can't handle 375.

http://www.goodeatsfanpage.com/Coll...SmokePoints.htm

According to this page Coconut Oil has a Smoke Point of 350F. But, according to one manufacturer of Virgin Coconut Oil it is 198C, which is 388F. I can't seem to find a smoke point for Refined Palm Oil or Refined Coconut Oil. But, Hydrogenated Palm Oil is 428 and Winterized (Dry Fractionated) Palm Oil is 425. Unfortunately, the compositions of these two vary considerably (Hydrogenated Palm Oil is 49% Saturated and 51% Trans, while Winterized claims to be only 6% Saturated) from that of Regular Palm Oil (49% Saturated, 37% Monounsaturated, and 9% Polyunsaturated), so these numbers are of no use. As for Canola, it has a smoke point of 225, 350, or 400 depending on the level of Refinement. The more refined, the higher.

When I cook a roast, I keep the temperature between 325 and 350, unless I'm slow roasting...Then, I'll use a temperature as low as 170-200. For Baking, I use about 350-400. I get good results with these temperatures.