Been learning the BGE for about 4 months (after water smoker failure...) and have used lots of info here. My observations:
a. Understanding that each piece of meat is unique and I have always cooked to temperature, why does the BGE take more time (as in a few hours) to finish than a typical water smoker? This is based on the grid temperature on each being about the same and roughly constant.
For example: 6# brisket flat-13 hours BGE-water smoker 10-11 Hours. 8# pork shoulder-17 hours BGE-water smoker 13-14 hours.
Does the smoker steam environment influence the cook time?
This delta in time resulted in a few late dinners til I figured it out. Anyone else have similar experiences???
And I really enjoy the versatility-Weber gasser of 19 years service now collecting dust.
In advance, thanks for your insights-
Louisville; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.