I've been watching a lot of old episodes of BBQ Pitmasters that I had DVR'd lately and it seems their cook times are always much shorter than what I'm used to. Like smoking a pork shoulder in 6-8 hours? Are they smoking smaller cuts of meat than the 8-10 pound shoulder I typically do that can take anywhere from 10-14 hours? Or are their cook times exaggerated for TV? Or is the difference between having high end equipment versus my Weber Smokey Mountain and they get faster cook times with better equipment? My other thought is maybe they do not run the temps all the way up to 190+?