There isn't any doubt about the value and influence of this site. For the past 9 years, this has been my goto place to learn and share my experiences both good and bad. What you do see here is diversity of styles and methods.
As for the hot and fast example, we have learned of a new/different method, but it isn't for all. 225* is still what we shoot for regarding our big meats, as this is where we have gotten our best results with our particular smoker. The low & slow vs. hot and fast debate is very similar to the stick burning offset/cabinet/pellet pooper debate. The fact that we can have this debate and learn from it is what makes this place cool. even after all these years.
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC
Lang 60 Marie Laveau
Deep South Single Chamber Glenda
WSM 22.5 Asmarelda
22.5 OTG Samantha