JohnInWA

I just joined the forum, but I've been using the Basso now for over a year here in the US. I experience a lot of the same longer times you do. My suspicion in the time it takes comes down to location. Elevation, humidity, outside temperature, wind direction, and wind speed will alter any smoke time. I had 6 pounds of beef ribs stall out for 6 hours!!! When they finally came up to temp, they looked like chunks of charcoal. But they tasted fantastic!!!