I own a 36 gallon RF smoker. For some reason all my smoke sessions take a lot longer than 'usual'. The first thing you would think of is the smoker temperature might be low. I have used 4 different thermometers, I place them at the food grate a couple inches away from the meat. I have stopped spritzing and have tried to not use water pans. I have no idea why it's taking me hours and hours longer to complete something. I'm pretty sure I have tried and thought of everything, but still wanted to post this on the forums. Thanks!