wrote on Apr 7^th, 2006 at 11:56pm:

When you bring the temperature up to 170, do you hold it there for any length of time? I use to try and hold in the mid-150s for four or five hours

No. The 170F temperature is just where I want to get to sometime during the cooking (usually at the end). Since I am a fiddler when smoking (but I don't lift the lid  ;)) I keep track of the temperature. If it looks like it is getting to 170F too fast (on warmer days), then I'll cut back to try and make 170F just when the time is finished. If it doesn't look like it will get to 170F (on cooler or windy days) I'll turn the flame up during the last half hour or so. I would expect that the meat would dry out if the temperature was too high for too long. Sticking to the mid-150's for most of the cooking time sounds just as good as a slow climb to 170F to me.

BTW, I mostly use an LP gas smoker now, so I can fiddle with the temperature and stick to my smoking times. I have used an electric smoker that was okay on warmer days, but occasionally needed a propane torch "boost" on those cooler or windier days. On the warmer days, I would crack the lid every now and then to let some of the heat out.

-aj