Thankfully, we're only blowing smoke and not burning heretics. It would be just my luck to get one full of piss and vinegar and he would stall at 160 for eternity.
This is a lot like talking religion: everyone has their own interpretation of what it all means. The same cook can move from one grill to another and his whole strategy changes. I have my old reliable "big trailer smoker" and am building a new trailer unit. They are like day and night as far as wood goes. Basically the same design but one likes damp wood , the other doesn't care. The big unit will burn a wet mule if that's what you have to fuel it with. The new unit does best with drier woods. Then again, it depends on whether you are cooking long and slow or toasting buns. Just keep the fire burning and you will find your happy spot.