I have a 6 rack digital BS with two 500 w heat elements and a fan and a PID does anyone have an ideal of how that will effect the cooking time
for multiple pork shoulders
it should help lesson the time approx 10 % less on the same amount of meat... 10 lbs of pork should take 10 % less everything being equal, however every cut of meat has a different texture and would take a different amount of time
I am no expert in this but logic indicates that with faster recovery times, getting to temp faster intially and you combine that with circulating heat (even distribution of heat) it should take a little less time for the total cook. Otherwise, cooking at say 220 is cooking at 220.