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270 deg about 7 hrs on hickory & red oak .. Yoder offset. Just course salt & pepper

I've had my Yoder Cheyenne for 3 years now, I would say I continuously produce great BBQ with it, despite my question here. My only complaint is getting the smoker to hold my target temp longer., I use splits around 12-14 inches long and around wrist size thickness. The pit has no leaks at all...

Brisket was not on the menu for my daughters bday party, but when I walked by a beautiful 10lb USDA Prime packer that Fairway incorrectly priced and stickered as Choice, I couldn't pass it up..  Fired up the Yoder Cheyenne, 250deg, hickory splits, rubbed with just salt and pepper and tossed it...

Fired up the Yoder at 7am, straight hickory today.. rockin steady at 275

Picked up 12lbs beautiful Plate Ribs from Restaurant Depot…rubbed with just salt and pepper, fired up the Yoder Cheyenne, 6hrs uncovered, 1.5hrs wrapped, 1/2 hr uncovered, using hickory splits…  came out just perfect.. little video included...

Here's my first crack at beef ribs.. Just got a Yoder Cheyenne in October and absolutely love it.. Picked up these 2 racks from Restaurant Depot totaling 11.5lbs.  Using hickory logs, cooked at 275 for 5 hours then wrapped in foil with a little beef broth for another 2 hrs...Ribs tasted great...