Follow me for a second. It wasn't but a few years ago (can't remember how many) that the average bbq'er (backyard weekend warrior) smoked at 225 degrees. Heck, about seven years ago I did to. I was a 225'er. But started seeing on the board how several seasoned members smoked at 250 and higher. That became a huge board topic. But slowly but surely many on the board started trying the higher temps and now I think if we took a poll that most on here no longer cook at 225 degrees but around 250 or higher. With that said, I have noticed that this has filtered out to even the average joe who doesn't take bbq as serious as those on here. Those who "every now and then" throw some ribs or a pork butt on the smoker. I'm noticing I'm not finding anywhere near the amount of people who smoke at 225 as in the past and I think that movement might have started right here on this wonderful board. There are a lot of members on this board from all parts of the world. We go out, try new things, share information with each other and try to help others who want it.
So I'm officially crediting The Brethren for what appears to be a big shift in smoking temps the average person uses to Q. We are laying the ground work folks one rib at a time, one slice of brisket at a time and one pulled pork sammich at a time!