General cooking time advice for a newbie

[its a gas]

Im used to firing up the charcoals full bore and cooking until internal food temps reach to my liking. But with smoking, is there a general time guide per pound, to see how long it takes for meat/fish to reach desired internal temps? Some recipes dont tell how long smoke times are.

 

[JLeonard]

I never cook by time....It's always to IT for me. Ribs I do by the 3-2-1 route and will also do the bend test.
Jim

 

[Gecko10]

Of course its temperature, meat size and type, etc, etc dependent. That's why many of us use thermometers.

 

[its a gas]

Sorry, I should have mentioned I do have dual temp probes. Will likely be my first run with it next weekend

 

[normanaj]

I go by IT as well.Depending on what smoker you have there can be many variables and time is a rough estimate at best.

I was a told a long time ago "the thermometer never lies" and I've cooked this way since.

 

[thirdeye]

I wrap on color, and pull on feel. But I do monitor internal temp once I get in the ballpark. For example if I've got a pork butt I know will be smoking for 10 hours, I might stick it with a probe thermometer at hour 8. As long as my smoker is hot I don't need to watch my internal temp from the beginning of the cook. I'm most careful with a prime rib roast. I stick it after maybe an hour or so.