Honestly, a good dual temp thermometer (cooking surface & internal meat temp) may be a more important investment than your actual smoker. Time means nothing. Temps are everything. I've had similar size pork shoulders take twice as long w/o any other changes so going by time on either one would have yielded terrible results & about $20-$30 wasted each time. That's one of the cheaper per pound meats too. If you're talking lobster tails & such what's $50 for a good thermometer?