I’ve added alerts to give me a heads up when what I’m cooking is almost done driven by my spouse always wanting to know so she can prepare vegetables, etc.
For meats/poultry that don’t have that long unpredictable pause, Its pretty easy to project what time it will be done. For example, if I want the turkey to reach 165, I can project, based on the current temperature of the smoker, how long it will take to reach 165. For longer cooks…like a brisket, I start another routine that senses when the probe is 190 and projects when it will reach 205.
The logic is fundamentally…if it takes 2 minutes for the meat probe to go up one degree, then, since heating is linear and I know the rate of change, I just divide the target temperature - current temperature and divide it by 2 minutes. It’s close enough. For that brisket, just start sensing when the meat probe hits 190 and apply the same logic.
No, it’s not accurate to the minute, but it’s actually pretty close as long as you don’t have any major changes. If the smoker cools, it automatically adjusts the projected cooking time, etc.