 for two or three hours out of smoke and you're just looking for a color you know it's not the same every time but but at that temperature and we also move it around you know depending on your pit we'll flip it you know a lot of times we cook on you know when we're cooking on those barrels that heat source is directly below it so we do it's kind of called burn and turn we'll sit there and flip that thing around and try to get it colored up real nice all over everywhere