Greetings all! I'm having some issues and hoping to get some help from the community. I have a masterbuilt 30" (looks like a mini fridge) smoker. Currently trying to smoke a pork butt. I brined it in water, salt, and sugar (nothing fancy). Used a dry rub which I got out of a book on smoking that I have. I've been using apple wood with the pork, and its been on 225-250 degree range since 130pm EST. Currently on hour 9. Its not falling apart. The internal temp of the meat is 135-140. The pork butt did weigh in at 10lbs. I do have to change out the woodchips frequently (about every hour to hour 15min) due to they become ash. I guess I have two questions: 1) Has anyone with the same electric smoker as I been having the same issue about getting meat to temp? 2) Should I leave the thermometer in the meat as it cooks? Currently I've been taking it out while its in. I just have a cheap metal spike thermometer with a gauge at the end. And as a result maybe this is throwing off my numbers? Any help would be appreciated. Thanks!