I want to cook up some featherbones this weekend on the smoker but I have a question that is nagging me so I gots to ask. Will they cook any faster on a wood smoker if I can maintain my 225 degrees for 5-6 hours depending on how they are doing? I want to load this thing up this weekend with other items like chicken, or pork butts, or more ribs, or ABT's, them are a given, etc you get the point but that one questions remians. My gut says it will cook the same as long as I maintain the temp.
Little help for the fat kid. and thanks.
Picture of the smoker
Little help for the fat kid. and thanks.
Picture of the smoker