I put one in last night around 10PM. The last chips I put in were around 12. I went out there at 6:45 this morning and my smoker had turned off. I've used the crap out of this thing for the last year and a half and have never had this issue. It's plugged into a GFCI outlet and it was pretty foggy last night so I'm wondering if the moisture just flipped it. Regardless, I went out there at 6:45 and the unit was off and the internal temp was 54 degrees.
My question for you guys - I've always smoked pork at 225. How hot can I smoke it and still end up with a good finished product? Internal temp right now is still 54 degrees (smoker is warming back up) and we're eating in 10 hours and 45 minutes and I'd like to let it rest for at least 30 minutes but would prefer an hour, or two, if possible.