Welcome to SMF ennismeatman
Since you asked the question here goes....too many variables to give an educated guess as to the time required....suggest you cook to the internal temperature you desire.....160* internal temp taken with a meat fork or temp probe might be about right
Thanks to al of you. Im just an old guy who likes to cook & eat things cooked outside. Iv got a char broil wood smoker with up right oven & fire box on the side. I installed a electric burner in the fire box out of an old elec. smoker. It would only get to 100. deg. So i put a small propane burner in the oven side. It worked good until it used up all the oxigen.So ive got a bigger elec burner coming I think it will work Good.Ill let you no. O yea the pork chopes were like jerky. Ha Ha. but good.