I've read every one of Smokin's threads several times over the past two years and I'm fairly convinced that his total cooking times in his 150 are less than mine for some technical reason such as the temp regulation factors perhaps. I live and cook in a warm climate, too.
Why the more than $1800 difference between the commercial models and the 50? They are more or less the same size and capacity.
Guess I could pick up the phone and call for the answers, but maybe there's something here for everyone's better understanding.
