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

Thx guys, some great points made here..I do start with a chimney full of lump then add splits.. maybe I need even more coals.. it does seem most of my temp comes from flame and not the coals.. i will try closing damper once temp is set, I always run chimney damper and firebox side door wide...

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...

I have finished my brisket at 5am, put it directly in the warming drawer, still wrapped in the butcher paper, in my oven which runs at 150deg and held it there till 5pm... it came out of there perfect temp and extremely moist... would never change this method for holding briskets

thx! there actually was a Texan helping... Franklins book.. lol

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...

210 deg smoker temp seems very low for me.. I smoke beef plate ribs all the time which are around 6lbs each rack..I get my smoker up to 275 and they are cooked perfectly in 7-8 hrs...

completely agree, I do all my butts at 275... just don't get the 225 thing...there's no difference except more time to finish... a 5lb butt just took me 7 hrs this last weekend at 275...

thanks JC, here's the finished product.. went 5hrs naked and 2hrs wrapped.. these babies never disappoint!

5 hr mark.. pork butt wrapped, ribs rockin, beer can chicken in..

Approaching the 3hr mark...

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

FYI..Franklin always uses foil on his ribs and butcher paper is just for his brisket

sounds like your looking for a Yoder Cheyenne... I have it, fantastic smoker..

bump up temps even more.. I go 250-275. and have never seen a difference between that and 225...

Franklin does his briskets at 275 to sometimes 325, and we know how moist they come out.... I guess temperature doesn't really matter when you know what your doing..

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...

love my Yoder Cheyenne, My first offset, so I can't really compare it to anything else.. That said, I can't find anything negative to say about it.. From its looks to heat stability to the delicious foods that comes out of it..  Just a great piece of craftsmanship.. you wont be disappointed

I also thought about going with a $500 budget when I was searching for my offset smoker.. I researched everything in that range and there was just too many cons outweighing the pros..So i bit the bullet and went with the Yoder Cheyenne, and thank god I did… The craftsmanship and smoke quality it...

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...