I've never used a smoker (since I don't eat meat) but that temp is a little different than what we're used to. We installed a new wood-fired pizza oven as of last summer: it cooks best when the interior roof temp is ~1150.
Does it seem to anyone else that Berrios is just making it hard for himself? It seems like he is trying to make the perfect pitch every time instead of just reaching back and flinging it and letting his natural talent and stuff take care of it.
VERY small sample size. About a week ago we were lamenting his BA in the low .100s. I'd like the think that he's "turned the corner," but let's see where he is in a month.