Same cook times. 300 is the same temp in either egg.

I have a large and a regular mini, the mini does heat up much faster, less area, less ceramics. Cook times have been about the same, but I would check sooner as @mickey suggested.

To add to the above.  
I have jump feet first into dry brining and with pork tenderloins the same time on the large yields an IT of about 135-138 with final resting time to 141ish, whereas, same time same temp on the small brings T-loin of 145ish and resting time to 150ish.
The final IT temps don't matter because the dry brine keeps the T-loin moist, even rewarmed it is still moist.  
Have fun experimenting.

I also have both a L and MM.   Had the L for years, so I was accustomed to cooking on it.  Once I fired up the new MM it quickly became apparent that there are significant differences in how I approach different cooks.  

Low and slow is more difficult.  Can be done, but the low part is harder to maintain.  Internals get hotter (position in relation to top/sides?). 

Pizza is more difficult.  Again, can be done, but the stone tends to quick the crust faster than the top.  My guess, less air gap btwn coals/lump and the bottom of the pizza (regardless of spacers, bricks, etc).   

Direct cooks have to be watched more closely on the MM.   Again, closer to the coals, more apt to burn. 

Indirect cooks are fairly similar, but I have noticed that you need to be careful that your meal does not over-reach your plate setter/ceramic stone.  Again, due to proximity to the coals, anything that spills over the protection of the ceramics will burn if not careful. 

Those are my observations.   Many might say that you should approach both units the same way, but I'm still figuring out my MMax.    I can say however that since I got the Max, I use it 90% of the time.    So convenient.   

YMMV.