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So I shouldn’t open the door to dump the ashes and add more wood chips? If opening the door is a no-no, how would we ever get the wood chips into the smoker? I said I was spritzing and changing the chips at the same time, so I just want to clarify. You’re saying 15-20 spritzes of outside temp...

Thank you for the reply. However, a 4# shoulder shouldn’t still need cooking after 15 hours because of a little spritzing and marinating. It also doesn’t explain why I cooked an 8# after marinating it and it went well.

Yes. I said I have a dual probe thermometer; one probe for the smoker temp, and one for the meat. I also used 2 digital thermometers to confirm the meat temp.

Please forgive me if this has been asked. I tried to read through and skim previous posts, but there are thousands… I bought a Masterbuilt electric smoker about a month ago and once I felt I was ready, I smoked an 8# pork shoulder. Took about 14 hours or so at 225-250 degrees and it was...