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 darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.