This weekend I smoked 32 lbs of pork shoulder for a big pool party of 70 people. I decided to go turbo on Saturday morning. My previous experience with this has been about an hour cook time per pound on my XL. I don't know if it was because of the combined meat mass inside the XL, but they all were at 205 degrees internal temp at 6 hours. The egg was at about 325 dome temp the entire time. Indirect with plate setter and the larger shoulders were on a raised grid. Two of the shoulders were 8.5 lbs and the other two were a little over 7 lbs each. Four of them total. Anyone else experience filling up your egg with meat causing the cook time to accelerate? It just seemed to me that they were done awful quick.