Hi guys in relatively new to smoking. I got a bought a wsm for myself for Xmas because I love BBQ and I wanted to up my game a bit. I've been starting to get a hang of it, done a couple pork shoulders, some ribs, chicken and a sirloin tip. The last two (sirloin tip and pork shoulder) turned out awesome. I'm just curious what difference smoking at 225 would be to smoking at say 220. I see a lot of recipes are very specific to cooking temps. I have been doing most of my cooking around 250 and I've liked the results. Would it depend of the size of the cut I'm cooking? Larger roast means lower temp?
