Smokin it #1

Several items here.

1. The 212 degrees for boiling water applies only at sea level  Here is a link:

http://www.engineeringtoolbox.com/boiling-points-water-altitude-d_1344.html

2. The number 1 is a small smoker, well insulated, so you do not have so much empty space robbing you of heat.Consequently, your product may cook somewhat quicker.

3. Regarding the pork shoulder:  For pulled pork, I smoke to an IT of 190/200, and that can take 12 to 16 hours depending upon the weight of the butt. But, if you are happy with the results you are getting, salmon, butts, whatever, then I would not worry.

I will also suggest that you look over the forum at SI, and maybe someone there with a model 1 can provide some better answers/better help than I.

With my #1, I did an 8 pound pork butt overnight, From 10 PM through till 10 AM to get it to 195 with a setting of 225. Denser, less fatty meats will cook quicker. We did a 6 pound pork loin last weekend that was only 3.5 hours to 160 at 225. Both came out excellent if I do say so myself!