Maybe I'm missing something, but I always figured a higher temp burn would mean less nasty stuff in the smoke. The same reasoning behind the fact that cooking at 300 doesn't reveal much visible exhaust smoke, but if you smell the exhaust, it smells like heaven.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)