Boy, I hate to step into the line of fire here but to me, smoking meat is all about adding smoked flavor to the meat, rendering fat into the meat and break down connective tissue while ending up with a quality finished product. I just can't see how you can get good or thin blue smoke at 300 plus degrees. The other argument I have is that the more time the stuff lays in the smoke the better penetration of flavor will be achieved. Now you hot and fast guys may be under the assumption that meat takes no more smoke after a certain few hours or am I not correct? Are you saying that your hot and fast is BETTER? Or what is the exact argument here? If you are just arguing for the sake of arguing then take it to one of the forums that encourage that crap. I love this forum for being helpful and not drama filled back biting bull. Have a nice day.
I really think your post above is just stoking this fire (no pun intended).
My original post in this thread was just simply stating what temps I normally cook MY meals at. I should have had the foresight to just stay off of this topic based on how the original poster started the conversation to begin with.
I'm making a prediction that this thread will be locked before long...
I'm moving on.