Usually how you cook/smoke is dictated (especially in the begining), by what type pit you use. Electrics are always low and slow, fire breathers are the other end of the specturm. You learn the idocsyncracies or the temperment of your own pit. Then you test its limits and try to bend its will to yours. What you see here, especially the recommendations are what each has found worked with their paticular type. That is why you will see so many replies that you'll wonder how that could ever work. Its because of their experience and their equipment.
Very good point Kevin. I tend to forget everybody's pit, as well as their taste, is different. My family and I like it the way we do it, mainly because that's how it's evolved and it's what we're used to, but there are thousands of other ways that get folks the product they like best.