Last week I smoked a 4 bone approx. 8 pound prime rib in my electric smoker using cherry wood. The point of this thread is not the prep but the cooking time. Needless to say, it turned out delicious and was a practice session for a Christmas Dinner. I used a wireless thermometer so I would not have to open the lid. The meat smoked for 5 hours, then reached an internal temp of 135 when I removed it, and tented it in foil for another 30 minutes. There are 2 racks in my smoker, and for this session, I used the bottom rack. Now for the question: For my Christmas dinner I am going to double the amount of meat, putting each 4 bone prime rib on each rack. Can I expect the approximate amount of time to reach 135 to be the same or will the time it takes to reach 135 increase because of the two prime ribs?