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Thank you for that insight. So, what was causing my issue was clearly inexperience. I had the pork shoulder on the top rack and had an aluminum pan on the next rack down serving as a drip pan. I also had a chuck roast further down with yet another drip pan, followed by the one that comes with...

You are a LIFE SAVER! That made the difference. Up to 275! Thanks!!!

Spent the last hour looking through posts here and elsewhere online for an answer, so decided to post a new thread. I've only had my MES 30" for about a month now and I'm using it today for the 3rd time. Set the temp on the MES at 275 F for a port shoulder per some wisdom provided on my previous...

Awesome. Thanks for the tip!

Thanks! I had an analog thermometer in the smoker when I ran the burn in / seasoning steps and it was dead on. Did not do that this time. I'll need to simply plan on that in the future.

First off, so much great info on here! Upgraded to a MES 30" smoker recently and tried it out this weekend with a 7.5 lb pork butt at 225 degrees. Started it last night around 8:30pm and finally reached 201 degrees 23 hours later. Did not wrap it, so I understand it can lead to a longer stall...