I went to a smoking class at the L’Academie de Cuisine in Bethesda, Maryland, last week and the chef/instructor was preaching smoking or BBQing at 300 degrees. Now this is a good 70 degrees hotter than most books and pit lore would use. I smoked a 4 pound flat brisket for 6 ½ hours with oak wood and it was nothing short of spectacular. I am thinking of increasing the temperature on all things I smoke. Any comments?