Has anyone else noticed the cook times change with the outside air temp? My rib cooks in this 90 degree weather are roughly an hour faster then in the winter. I know the actual cut of meat can have some affect, but this is to consistent to not be the air temp. I do keep my meat in the fridge right up till it goes on the smoker so the meats temp should be the same. I kept notes for a while when I first started smoking so I could gauge timing for dinner and such, took me 2 years to figure out I need to adjust for the weather. Some folks are slow learners.