I can give one good example which demonstrates that a new cooker definitely runs "hotter" than an older, seasoned one.
I competed in the Big Chill cookoff in Lake Tahoe last year, using my old WSM and a brand new, never used one borrowed from Henry Joe Petersen (Jim Minion and Konrad can both testify to the joys of barbecuing during a snow storm!). Anyway, the new cooker was holding temperatures of 260-270 degrees with only one vent partially open. My older WSM was running around 220 with all three vents wide open. Since all other conditions were about equal, i.e. water in both pans, equivalent amounts of charcoal, etc., I had to conclude that a new unit does have a tendency to run hotter.
Chris, in my opinion you should leave the information on the site as-is.
Rick