I did a search on Google for "low and slow vs hot and fast" and this thread was the first one that popped up. Kewl! I thought maybe it needed to be resurrected because there is a lot of good information in it.
I'm a newbie when it comes to smoking meat but I've been cooking for decades. Cooking that long develops instincts. Plus I'm an engineer by education, not vocation, so I've got an analytical side that is practically obsessive. I've completed several low n' slow 225F smokes that all turned out great (SLC ribs, chicken, butts, chuckies). But in the back of my mind I kept thinking about all those times I turned out great oven roasted meats at temps in the 325F to 350F range. I started smoking at progressively higher temps up to 325F, monitoring the chamber and meat internal temperatures. The results continued to turn out juicy and flavorful Q but in less time. I realized that basically my Weber is just a smoky oven!
I enjoy the smoking process but there are times I don't have all day or night to smoke. I'm quickly becoming a hot n' fast convert because so far I haven't tasted any difference in the final result.