Help on timing

[ray929]

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 

[beefmann]

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

[Wildcat]

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.