If you want to get scientific about it, there are so many variables (cooker, indirect, direct, 250, 325, etc,) you could literally drive yourself crazy, but all of those variables mean something to the person cooking.
The best advice I could give someone is to research the info here that best matches your cooker, conditions, etc, and then tweak those variables to suit you.
My advice and $8.00 will get you a cup of Joe from Starbucks.
Last edited by VA-Dave; 04-05-2013 at 11:23 PM..
Reason: My advice....