Smoker Pits are not designed to cook a quick meal, they are renowned for developing rich, deep flavors primarily by cooking "low and slow", a process that can take many hours. When planning a barbecue meal cooked on an offset smoker, it is not unusual to smoke the meat all day, and then extra time needs to be factored into the equation to allow the meat to rest, redistributing the juices throughout the meat so that it is more tender and delicious when carved.