Help,

Howdy,

Relax,be happy.

You are in the famous plateau,which may take you three hours to get to 170�.

Kick the dial up to max and you won't be too far away.

When it hits around 195� internal,you might want to see if you can wiggle the bone.

You can get temp swings of around 25� in a mostly empty cooker.

I assume you are not on a long extension cord,which can reduce your power.

You can probably think around 2 hrs.lb at 225�,if you aren't opening the door.

Each time adds about 25 mins.

Smokin' will tell you"its done when its done".

You should be in good shape about halftime of the U of Ky v Louisville game.

Thanks for the response, here's the status. After 16 hours in the smoker the butt did not get over 167 degrees, I have a remote thermometer and never opened the door. I placed a thermometer in the exhaust opening in the top and it never registered over 185 degrees, mostly fluctuating between 160 and 175, this while the temp setting was at 250 (the highest). I eventually pulled the butt out of the CS and finished it in the oven. Only resolve is the call on Monday and see of CS has any answers.

Busy yesterday so couldn't get a response out.

I think Tom missed your point about the smoker internal temp not getting up to the 225.

Tell me how you have it hooked up. Specifically length and kind of extension cord. That has been an issue if it can't handle the smoker load (if though it is a small load, the wrong cord doesn't help).

To isolate, it'd suggest a different cord, or put it directly into a socket. Run the smoker empty. Set it at 250 and let it run for a couple of hours. Put your probe in and check the temp. Make sure it doesn't contact metal. Also, the temp will fluctuate some up and down from 250, but it will "average" there.

Then you'll have some info when you call CS tomorrow.

You can also read through the owners forum & archive as there have been similar questions.

Smokin'