I've found it's easier to let the smoker do its thing it whatever its natural range is. On mine that I work with now it tends to like the 260-265 range. Frankly the smoke has been cleaner (no longer smothering the fire to keep it unnecessarily low) ergo. the BBQ has been better (IMHO; subjective mind you) and they're done a helluva lot faster than at 220+-. I use very little sugars in my rub, and the little I do use is Turbinado... Never burned sugars...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)