I have noticed that my cooking times are shorter than most - almost without exception. (Yes, my therms are properly calibrated). And, even though I cook to temp and not time, time is rather important on longer cooks - "Hmmm, I wonder if I have time to sneak in a quick nine holes before this butt is finished?"
The only substantial difference between my environment and most others on here is altitude and relative humidity - Albuquerque is high (6,000ft at my home) and dry. Do either of those factors substantially affect cooking times? Is it related to water boiling at lower temps at this altitude?
I know some of you (GG, Thirdeye, Molly, etc) live in similar environments - do y'all experience the same thing?