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Now i only need to purchase three more of them. The one i bought is the therm pro tp-08. From experience, is that an ok one or should i look at different brands or models?

Think i may have found the culprit. I've just been relying on the analog temp gauge on the top of my smoker. I purchased a digital one and at 230 on the analog i am getting 310 on the digital.

My last bone in pork butt was 8.5 and took a little over 12 hours. Today i did a 13lb. packer and about 4 hours i was 170 internal. I wrapped in pink butcher paper, in another 2 hours was 205 internal.

Hey folks, new here looking for advice. I've been smoking on four weber smokey mountain bullets for the last couple years. The main problem i have is that I always try to stay around 230 but my brisket seems to get to temp too quick and my pork butts seem to take longer than i would expect...