Originally Posted by aawa
it isn't that different cookers cook faster than others. It is the fact that each piece is very different and is done when it is done. Fat content, muscle density, and amount of connective tissue in each piece of meat varies and causes each piece of meat to cook at different times even if they are the same weight.
I understand the difference in the meats make a large difference from one cut to the next but I also have seen some cookers that are consistently faster than others.I think insulation, moisture in the chamber, the air movement in the chamber etc... all play a role in how fast or tender a piece of meat will get in a certain time frame or how bad it will dry out depending on the circumstances.