I have a gas vertical water smoker that I got from Cabela's earlier this year. I've had some success smoking a few different things: whole chickens, baby-back ribs, salmon, pork shoulder and a pork tenderloin. It's been a lot of fun!
I have noticed that my cook times are significantly longer than the recommended cook times. I have read that water smokers will take longer because of the extra humidity. This makes planning a meal hard. I know that there are a lot of variables when it comes to cooking time, but I would like to be able to look at the recommended cook time in the recipe and then say "well on my smoker that's going to take 1.2 times whatever they recommend." Is there a general rule of thumb for cooking times when using a vertical water smoker?