That says it. We live at about 6400' elevation and it's getting down into the high 30s at night. I'm guessing these variables will extend the cooking time. Do you think I should bump up the temp of the smoker? If so, to what? We did a pork shoulder yesterday that took about 14 hours at approx. 220'ish. Any recs for cutting the time without sacrificing anything? Otherwise I'll stick with this. TIA.