Gore's answer nailed it. I still use the first 35 pages (before the recipies) of Paul Kirk's Championship Barbecue (got it before I joined the forum) as a quick reference for time & temp to help plan cooks.
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.