In article >, Steve Wertz
> wrote:

> On Wed, 17 Mar 2004 00:00:20 GMT, Woogeroo
> > wrote:
> >I am wondering if it is the egg itself, or the combination of the egg
> >and the cast iron skillet used as a drip pan - added to the quicker
> >cooking time?
>
> For some reason a brisket or shoulder done in an oven at the same
> temperature will always take about 1/2 the time as in any smoker.
>
My bet on 'why' is that ovens cycle on above and off below the target
temp. (Hysteresis!) Smokers are more likely to run on a more even keel.
An oven set for 300 will spend more time at 325-350 than a smoker set
for 300.

monroe(a ceramic will run at 300 like a rock)