I've got a group of guys coming over this weekend and I'm going to be smoking a lot of meat. So, timing will be everything to make sure it's all ready at the same time. I smoked some brats two weekends ago with some ribs, but I think they were in the smoker to long, close to 4 hours. Anyone got a good feel for how long these should take? The brats I'm smoking are standard Johnsonvilles.