Dan C. FL
TVWBB Pro
Hi gang! If I haven’t mentioned it before, I moved to Wisconsin a couple of years ago. In FL, whenever I cooked a butt, it was always done in 13 hours. It would consistently reach my desired IT at that point. I’ve done pulled pork a few times up here and each time it’s been waaaaay longer. Tried to do a butt today and at 16 hours on the smoker, I had to give up and throw it in the oven. It’s still not done yet. I ran the WSM without water and the temps stayed reasonably close to the target grate temp (250). So, it’s not a cooker temp thing. I also checked with another thermometer. It agreed with my Smoke. It was breezy but, again, the smoker temp was pretty spot on. So, what gives? It was mid to upper 70s. Can the lower humidity or 1100 feet of elevation really cause cooking time to increase by 4-5 hours?