Not really, it's due to size / weight of meat being smoked. I don't usually go over a 5 - 7 lb brisket of pork shoulder for the two of us. Probably because i take 5 lb off a brisket to brine a weekish for corned beef or pastrami. 1/2 a whole(12+ lbs) pork shoulder is cut for green chili or sausage.