I have done many pork butts in my old Royal Oak electric smoker, and they always took on average around 10 - 12 hours for a 6 to 7 lb butt to get close to 195 -200 internal temp. Well, I got my new MES 40 a few weeks ago, and the first weekend I did a 6 lb butt, and I pulled it off after 16 hours, and the butt was still only at 185 internal temp. This past weekend I did two 7 lbs butts, and at 17 hours they were only at 184 internal. I am using my same themeters for the internal readings that I have always used, so I know they are the same. I am wondering if the digital MES smoker temp is way off, and I am cooking at a much lower temp? Usually I aim for 225 degrees.