So I've smoke about three different things using my weber kettle grill. The first time I smoked Ribs, and the temps ran all over the place. But since then I've smoked burgers and a Chuck roast, the grill hovered around 240-250. Is that acceptable for low and slow? I've been using the snake, or fuse method which seems to work rather well, and send pretty efficient. I'm just wondering if I did a long 12 hour Boston but or something would 240-250 be okay? Thanks, Josh.