Originally Posted by JMSetzler
I brought it up slowly using a minion method startup. I also probably made one mistake in the setup which will be shown in the video. I set my pizza stone on the cast iron grate and then set my temp probe on the pizza stone. I wasn't thinking that the pizza stone would take longer to come to temp than the rest of the pit, so that probably cause me to not slow down the air flow soon enough. I'm not gonna repeat this test though because it's irrelevant to me.
Each cooker is different, I wouldn't be surprised if another identical cooker could zero in on 225*. But yea, there's nothing magical about 225*, too bad so many books and other references use this # w/out explaining that it's ok go higher like 250-275*.