One thing that rarely gets mentioned is that smokers vary considerably in performance. You should be prepared to benchmark your smoker by ignoring the theoretical cooking times and just seeing how long it take to be done. I have one of those cylindrical smokers with the dome top, and I know that it takes 18 hours to smoke a butt. One different equipment, I would reasonable expect that time to change. I agree with different times for different equipment. When I used my offset I could do fresh 10#ish picnics in about 8-10hrs. Now in the smokehouse they take the better part of 2hrs per pound. Same temp range used in both cookers.
Having said that, I smoked a butt recently in unexpectedly wet weather. The butt was not even close at the expected time, so I finished it in the pressure cooker.
If you wrap your meats during the cooks, there is no difference between your smoker and an oven. So I will usually save some fuel and throw in the oven if that is the path I take. Never tried a pressure cooker, actually don't own one. Want to get one to learn how to use it.
The other aspect of smoking is the relationship between the size of the roast and the surface area. I like to open up a large butt and spread it across to grates. Yes increasing the surface area by making it thinner will decrease your cooking time. However you run a chance of drying it out more. This works very well just be careful.
Finally--You meat has a finite capacity for taking on smoke, probably about two hours worth. After that, you are just cooking it on low heat.
I disagree with the only receiving the smoke flavor up to 2ish hours. I know after 140 you don't get the chemical reaction that forms the smoke ring, but flavor is still added. I have smoked briskets, pork bellies, ribs and many other things for under 2 hours and then when I do the same meats for the entire cook in smoke. There is a very considerable difference in smoke flavor.
You should open up the smoker just once to refill the water basin, otherwise add some cooking time for your curiosity and impatience ;-)
Yes every time you open the smoker you increase your cook time. If you are going to use a water pan and add water or other liquids during a smoke. I would preheat it to as close to a boil as you can. Adding cool or even cold water can kill the temp and may cause your smoke to get completely derailed. I have seen it happen to where the temps never recovered when that has happened. Early years mistakes!!!!
