Just be sure and use a really good wireless bluetooth type thermometer and cook to the temp you need for a given cut. Everything is based on internal temp, don't worry about the time. Brisket, for example, is hang/smoke it to 160, pull it and wrap in foil with some beer, broth or other liquid. Wrap it tight and let it go on the PBC grill rack to about 203 (other people have a lot of good PBC tips, this one has worked out great for me). Keep brisket in the foil, and wrap in towels and put in a cooler for several hours (I go for 3 when I can). The PBC cooks much much faster than a traditional smoker, and you will love the results. I think my last one was on the PBC for 4 1/2 hours or so, then 3 in the cooler.
Ribs for example are only 2-3 hours.
The PBC is an awesome smoker and there is a lot of great info on this site from other members. There are tons of videos all over youtube with tips and tricks. The PBC website has some great stuff as well.
Don't worry about the cook time, enjoy your PBC. I love mine.