Smoking times vary depending on factors such as the size and thickness of the meat, the cooking temperature, and the desired level of doneness. As a general guideline, ribs may take 4 to 6 hours, brisket can range from 10 to 14 hours, pork shoulder or butt can take 8 to 10 hours, and a whole chicken can take 2 to 3 hours. However, it's essential to use a meat thermometer to monitor the internal temperature and rely on visual and tactile cues for doneness.