Wanted to get this out there before the weekend to see what you guys thought. I started my addiction in the late fall of 07 and now we're into the Spring of '08. This weekend I plan on smoking two Boston Butts I had in the freezer. They're about 8.2 & 8.3 #'s each. All of my previous smokes were done when the outside temp was anywhere from 30 - 45 degrees. The expected temp in VA this weekend is supposed to be mid 50s to 60. I've stuck with butts for the most part due to their forgiveness in cooking temp and relative ease. As the outside temp starts to creep up do I need to start throttling back on the amount of charcoal I'm using? For my previous somokes temps have stayed around the 230 - 250 range with occasional spikes up to the 280s to 290s. If things get much higher than that should I be concerned about the finished product? I've seen it over and over to watch the meat temp over anything else but I don't want to get too far outside the correct temperatures in fear that I'll mess up the meat. I know that 210 - 250 is what I'm shooting for. At what temps do I start to mess up the low and slow strategy? What types of spikes do you guys normally see on your smokes? Thanks!