Temp VS Time

Welcome to the forum boznad! I think you'll have to provide a little more info to answer the question. What are you cooking? What are you cooking it in/on. What are your desired results? Throw us a few bones to nibble on and you'll probably get better and more specific answers!

ok here goes I want to cook my familys favorite
flat bone /feather bone dinner and the way we have done it in the past is to cook the bone in a oven for two hours at 375 deg so I am trying to convert this in to the CS smoker and I am also looking for a general rule of thumb if something is cooked at 325 for a hour how long do you have to cook it at 225 to get the same results or another way to ask the question is what effect dose a temperature 100 deg have on the length of time for example 325 at one hour is = to 225 at ??

Pardon my ignorance--what the hell is Flat/Feather bone?
That will help us, help you.
Best guess- 6-8 hours smoking time. Not sure what the desired result you are looking for is. Do you want to slice it or pull it--how done do you like it?! 150 degrees is a BIG difference---Consider this...32 degrees is ice, 33 degrees is water.
Enlighten me,
Zeb

ok what are pork flat bones /feather bones
there a thin rib that has flat bones in then the bones are shaped like a fin 1" wide by 1 1/2" long by 1/8" thick the whole rib is 1/2" to 5/8" thick and is 2 1/2" wide by 8" long when raw i think Applebees sells them as riblets but I think that will vary form area to area I will check with my local butcher and see if they are call something else and get back to you all

ok I when to this web site and I think they are
called button or flat bones please see the website for exactly what part of the pig the come from


http://www.ribman.com/abtribs.html

and thanks for everybody help

What internal temperature did you cook them to when you cooked them in the oven?

This is the only thing that would remain the same, 200 degrees internal will be the same regardless of how many hours it takes to get there.

thats my problem they are too thin to put a therm in When I cook them in the oven it goes like this broil to brown (5 min each side ) then in a roaster in the oven at 375 for one hour then in a crock pot for 2 to 3 hours untill tender
It looks like I will have to just put some of them in the smoker and cook them for three hours
and test until I get the results I want. I have to remember that smoking /cooking is a art not a exact science . But because I am a techo geek I tend to want every thing to be a science formula

boznad,
1st i am kinda like you so give this idea a try. get a small cheap notebook and everytime you cook write everything and i mean everything down. meat,rub,cooking temp, start times,ect. heck i even include the weather.
after looking at the link you gave, try this to get you somewhere in the ballpark,
smoker temp 225f-250f
meat goes in cold straight from frige
cook for 2 hours
wrap these things in foil (if you want to when you are wrapping them you could add some fruit juice or whatever you want) and seal them up good.
put them back in for 2 hours more and check them.
if they are underdone just reseal and put em back in.
if they are overdone then you know to cut back your time
either way make sure to write it down in your book. after you do them 4 or 5 times by reviewing your notes you can see the trend and duplicate your best results
hope this helps
jack