Originally Posted by John Bowen
Well thanks for the advice – the 250 / 260 is manageable but I tend to rub heavy with brown sugar and 260 is pushing it for me – gets a little too dark for my tastes especially on the top rack.
I will try walking it up without the guru and see what happens – again thanks.
Switch to Turbinado sugar aka "Sugar in the Raw". Can tolerate higher temps than regular brown sugar.