why 250 deg

Smokeyone,

I'd say there are just as many if not more people that set it on 250 and leave it there. Or they start at 225, and bump it to 250 when they hit the plateau.

As far as 200 vs. 250 and the amount of smoke taken at both temps? Sounds like a good test to me. Take 2 pieces of "like meat" at "like weight", and do one at 200 degrees one day. The next day do the other at 250 degrees.

See how long it took each thermostat setting to get the internal temp to 140 degrees. I'm betting the time difference is less than you'd think. And if it is a longer period than expected one has to consider if the added time in the "danger zone" is worth the extra smoke.

Just a thought or 2, but it would be worth the test I think.

Chicken I always do at 250* from start to finish. I have also been known to do ribs, butts, and brisket the same way, but not often. More often than not with ribs, they stay on about 200*-225*. Butts and brisket I usually start out around 200* and then bump up to 250* the next day. The actual 'plateau' is usually over by then.

Whatever works fer ya! Chicken & ribs at 250˚. Most everything else at 225˚ unless starting the nignt before, then usuallt 195-200 then bump to 225. FWIIT