Hey - Just got a direct flow smoker for Father's day, and I started out smoking a beautiful Boston Butt a few week ago. I got a good fire going and a lot of smoke, the temp was constant at about 235 and I checked everything every hour, carefully basted the hunk of pig, adding wood, etc... After a full day, 9 + hours, I was surprised at how little the roast had shrunk while I was carrying it into the kitchen. About 30 minutes later I was even more surprised to discover that the roast was in fact RAW!!! I blamed this disaster on the fact that I had placed a large drip pan under the roast and the pan had some how blocked the heat. Well today I'm giving it another shot, this time with a small brisket of beef. Its been on for about three hours and it's starting to look like I'm in for a repeat of the last performance. No drip pan this time, good fire, and temp is steady at 250. What am I doing wrong? Any suggestions before I give up smoking forever? Thanks in advance.