Hey Kelvin. I have noticed from other people's experiences with the #2, that it seems to cook a bit faster than the #3. I know in my #3 that anything less than 5 hours for St. Louis will not be done. However for baby backs, 4-1/2 hours or even a little less is possible. I would cook at 235 and start checking at 4-1/2 hours. If the bend test doesn't work, try the tooth pick method. Also if the meat has receded from the bone tips about 1/4 inch, that's also a good sign they are done.