Hey everyone. I just picked up a 20" Horizon RD Marshal Special. I'm located in Canada.I have some seasoned apple and hickory splits. I seasoned and dry ran it a few times. I am moving up from a UDS smoker powered with lump that I used to cook at 250f. I do a lot of bbq/smoking in the winter and it can get pretty cold, -5f without the wind. Is 250- 270f a reasonable temp for smoking ribs,brisket, pork butt etc.? I never really noticed a difference in the final product from 225f to 250f. From what I gather most stick burners don't obsess with temperature and focus on a clear or thin blue smokestack.