I have a Char-Griller with a side fire box and am using a Taylor Weekend Warrior remote thermometer. I have cooked BB's twice and both times they turned out excellent but took much longer than 5 hours (using the 2,2,1 method with foil). The first time they took about 6.5 to 7 hours and yesterday, almost 8. I was checking the temp in several places, starting with a thick area, looking to get 170*. I was getting that temp in some places but in others it was 10 to 15* less. So I continued to cook until I got to 170*. Actually, yesterday there were still spots that were 165 or so but the natives were getting restless, me included. Both times they were moist, tender and just about the best thing I have ever eaten but I'm wondering if I am actually cooking too long, or longer than I need to. The first time I had the sensor stuck through the side of the grill on the opposite end from the firebox. After some reading here I learned that is a no-no and used a potato yesterday. The temp was between 200 and 225. Is my temp too low? Thanks for any advice.