I smoked and stressed over 225 for so long. I needed temp probes on both sides of the cook chamber. I checked the cook chamber temperature continually over the smoke because I had to maintain 225. Next, I started stressing over a 5 degree swing. I had to keep it at 225 because that was the given temp for smoking meat. Of course I needed to get up at o-dark'thirty so I could smoke at 225. The food may be done when I needed it; probably not because I smoked at 225.
What a waste of time. Too much stress. Needed too much beer to deal with it. Or, did I create the problem just to drink beer? Humm
Now, I calibrate the temperature on the lid of the smoker I use. If it does not work I get one that works consistently. I never use pit probes. Too much stress. I find what temp the pit I am using likes to run and that is the temperature I run it at. My stick burner likes 250-275 so I smoke at 250-275. If I bugger it up and it goes up to 300, no sweat, it will come down and ride between 250-275 again. If it goes down to 225, no sweat, feed it and it will come back up to 250-275. If I run my Yoder, always 250-275. Generally a 250 start and adjust up after a wrap or as needed.
In a nutshell, I do not notice any difference in the quality of the meat I smoke between the traditional 225 to a more higher heat like 250-275. The benefits of a faster smoke, less stressful day of smoking, and generally having the meat done with time to rest and have for a meal are perfect for me. I won't go back to 225.