New to membership in this forum, veteran when it comes to grilling/smoking.
I have a Weber gas grill for frozen burger patties and keeping things warm
I have an old Brinkman wood/charcoal (boilerplate - heavy son of a gun) smoker/grill - serial #1126
I have a 40-inch Masterbuilt electric smoker - all on my deck
I am currently smoking a 10.5 pound whole brisket - just hit 143F :-) - using mesquite for smoke
I am an engineer so I like to graph temp/cook times so I can get a better handle on when something will be done if smoking for guest who want to eat at a certain time. I am doing this right now for the brisket. I have graphs for several turkey's and a ham. I will share if appropriate and I figure out my way around the forum.
BTW - St. Louis style ribs need no graph as they are cooked at 225F as follows: 180 minutes on smoker, 90 minutes wrapped in foil and back on smoker, and 30 minutes unwrapped back on smoker (no smoke) to set the bark...total time 5 hours.