It doesnt seem to matter what size or type. Its getting irritating that it takes 10 hours to smoke 5 pounds of meat. and that doesnt include resting period. I always see things that say "about 45 minutes per pound" "Masterbuilt Electric Smokehouse" With water, set at 240 degrees. I've had a 5 pound pork butt in there for 9 hours and its at 180. (i like to get them to 190-200 before I pull them for the rest period) I usually let the meat come somewhat up to temp before hitting the smoker. What gives?