First smoke on the Gasser, threw in a rack of baby backs and a small butt on the rack above them, which are the two center racks in the smoker. Ribs should be ready to come off in 15 minutes. The butt is only 2.6 pounds, figured it would be a trial run. After 4.5 hrs, it's only at 136. Seems like it stalled around 125, not sure if that's possible. I read about the 140 rule and wondered, should I chuck this meat or foil it and finish in oven? What happened? Could the temps from one rack to the one above it, be that drastic? I thought it would be hotter.