When you BBQ different kinds of meat low and slow, do you aim for a different temp range for each kind of meat or do you have a particular temp you like to use no matter what kind of meat you are cooking all things being equal while keeping the temperature steady? Do you have a “sweet spot” temperature for all your BBQ and do you prefer a specific temp or a temp range? You seem to take temp control pretty serious. Where would you rank temp control compared to all the other variables that go into achieving great BBQ.
