I'm with FWIsmoker and Grillmonkey on this one. While it's fun to sit around and watch a smoker for upwards of 18 hours, I rarely have the luxury of doing that. At 275-325 you get as good or better a product in half the time. You're also in control of the whole smoke, there is usually no stall and cook times are much more predictable. I did a small brisket flat last night at 325 and it was done and tender in well under 4 hours. At 225, even with the small size (just under3lbs) it easily could have taken. 8-12 hours. I look at it like sailing. A couple hundred years ago, sailors were at the mercy of the wind. The square riggers of the day could only sail downwind, and 5 knots was considered fast. Fast forward a few years and with more efficient rigs, better hull designs and lighter materials speeds of 30+ knots are routine. Same goes for BBQ. Time was a hole in the ground and some coals was all they had. 225 degrees was screaming hot for that setup, and it took all day to cook a pig. Sure, it still works and if you wanna do it that way good for you. Just like those who stick to old wooden boats and travel the world at 5 knots. But it can be done a lot faster and more efficiently.