I know experience is the best teacher, so as a newbie I am hoping to draw on the vast experience of SMF. Is there a list available as a guide to how long to smoke different meats? You know, like 1 hour per pound at 225F? I am sure different cuts of beef, pork, and chicken would have different approximate smoking times, so I am just trying to be able to plan smoke times in advance, especially when I have multiple different meats in the smoker at once. I will rely on the internal thermometer reading to tell me that the meat is done.
If such a lits exists somewhere on the site or the internet at large, please point me in the right direction.