first pork butt?

In my opinion, your temp probe is wrong or your heating element is bad or your thermostat is bad. Surely this can not be attributed to a non-broken-in smoker or not enough meat mass. 15 hours is just way too long to get a 4 pound hunk of meat to 190* cooking at 225*.

You should call CookShack customer service and tell someone about your experience and get some feedback.

Did you open the door alot?

Did you have either vent hole blocked?

Did you use an extension cord?

Was it a boneless butt?

thanks, didnt open door at all, it had a bone in it, only noticed one vent hole on top.yes, used a 6 foot orange extension cord.

There is also a vent hole on bottom, also called the drain hole. Air moves up through the bottom hole and out the top hole, basically.

Did you foil the bottom floor of the smoker and poke a drain hole through the foil?

What gauge wire is in the extension cord?

Only use the extension cord if absolutely necessary.

Two 5 pounds butts takes me anywhere from 18 ~ 22 hours to smoke in my 55 @ 225 to a internal of 190. I wouldn't be too concerned about the time if you enjoyed the finished product. Relax and enjoy.