Over the years my stomach has turned into a bit of a pansy when it comes to being able to deal with anything other than food cooked with an extremely clean burning fire. This has put all my charcoal and even lump charcoal burning cookers on the seldom used list and is what led me to giving pellets a try and settling on MAK. Now, not to say when I break out the brick Carolina pit or if I'm cooking on a decent stick burner that I can't get that clean taste as well, but it ain't like hitting a few buttons and I need time, room and preferably some good company for the others to be real fun.
I've noticed for no wrap cooks that 245 is about as perfect for me as I'm gonna get. The taste is great, my rubs and meat still shine through and there's no stomach troubles. Just fantastic looking food. I gave several temps a try. 235 was the start of where my stomach found its limit and 275 was where I felt the smoke started to be too light. Remember, these are straight cooks with no wrapping. If I were to start out low, wrap at a certain color and raise temps that opens up all sorts of variables.
So, what's your favorite temps for long no wrap smokes? Also, if you like to wrap and wanna shoot the breeze...LET HER RIP. I have no problems with my threads going way off topic.