I have been cooking on a WSM for many years. I always ran it around 235ish and was happy with my results.
Recently I have upgraded to a Lang 36 and have some questions about cooking temperatures.
When I fire it up initially, it gets close to 300, and then I let it drop down to about 275 after adding food. It seems to want to run in the 250-275 range. Anything lower and the fire starts to go out and/or the stack starts to get smokey and loses that nice clear heat/thin-blue-smoke quality.
The food I have been cooking has turned out great, and my cooking times are obviously down, being I'm cooking at a high temp now.
But I am just curious, can these things be run at a lower temp? If so, what am I doing wrong?