i have a klose offset smoker, the kind with the firebox on the side. I smoked a couple of pork butts this weekend. For seven hours the tempature (the thermometer built into the smoker, said 230. The pork butts were 5 and six pounds. When the seven hours ended, i checked one and it was at 175 inside, the 5pounder so we ate it sliced. However, the second one we left in for almost another five hours and it never seemed to get higher than than 170. Any ideas what I might be doing wrong? My fire was started with lump charcoal and then burned hickory the rest of the time. Any ideas? I have order a digital thermometer from amazon (which I did not have) but I have also read posts about the internal thermometers that keep the temp of not only the meat but the heat. I'm confused as some say these work, some say those work and it goes on and on. Please, I would love to hear some ideas. I read the thread on thermometes but left just as confused as i was when i started.