Unlike typical barbecue grills, smokers are designed to heat meats at a low temperature so they take longer to cook. Different meats require different temperatures and cooking times.
For example, ribs will take five hours to smoke at a temperature of 235 degrees while salmon can be smoked quickly at 220 degrees for an hour.
Here are typical cooking times for popular meats:
Suckling pig: 250 degrees for three hours.
Sausage: 225 degrees for two hours.
Pork Roast: 225 degrees for five hours
Small Turkey: 300 degrees for five hours.
Ham: 250 degrees for five hours
Lobster: 220 degrees for 50 minutes
Brisket: 220 degrees for 12 to 15 hours.