I know this has probably been covered multiple times but I'm not that good at searching this yet
I am cooking in a bullet (Fornetto) and have got a blade roast, pork shoulder and lamb shoulder all at once. I know a glutton for punishment.
They are all different slightly in size and can account for the amount of time for each but I am not sure of the 'extra' factor that you need when adding in different cuts or even different pieces of meat?
Is there a rule of thumb people use or just wait it out and check my temps