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Well I think the problem with the longer cook times on his large offset Is because it is not a RF. In an RF offset the reverse flow plate gets very hot & cooks the food from the bottom while the hot air & smoke cooks the food from the top. I found with my Lang, that the cook times I was used to were greatly reduced. But I’m comparing a Lang to a WSM. So that's my story & I’m sticking to it!
Al