I looked around the Forum and could not find any threads on this topic. So I hope I'm not Reinventing the wheel. I have been smoking on my Trailmaster for about a year-and-a-half now. One thing I've had issues with, is the time for cooking meats. For example, the other day I was smoking a 5 pound pork butt, I smoked it for 8 hours and the internal temperature was still only a 159 degrees when I took it off the smoker. The outside temperature that day was roughly 60 degrees, there was no wind, it was a sunny day. My thermometer of the internal cooking chamber was reading 225 degrees and I verified it with another thermometer so I know I was in the range of where I should be when it comes to smoking. I've made the proper mods to this particular smoker, or at least the mods that people have suggested for the Trailmaster. I smoke using the lump charcoal from GFS and I use wood chunks as my wood source. I use the minion method for my charcoal and then I just place the wood chunks on top. I've had this happen with other cuts of meat as well, brisket and chicken. I just don't know what to do, it doenst seem right that I have to cook any brisket that is only 10 pounds or pork butts that are usually around 8 pounds for almost 20 hours or more. Dont get me wrong I like an overnight smoke just like the next person, but it's very frustrating when I smoke all night and the meat still isn't the proper temperature that I want it to be at. Any help that anyone can give me would be very much appreciated. Hopefully I've given you enough information already on this post that you will be able to least give me some suggestions possibly.