I put a 10 pound pork shoulder on my Vision kamado style smoker last night at 730. I maintained the temp an average of 240 degrees as measured by a high tech trendicator (thermocouple instrument). It is 230 the next day and the internal temp of the shoulder is 174 degrees where it has been since this morning. I have tried different thermometers and the result is the same...........I can't seem to get it to 190 or beyond. I just took it off the smoker and placed in in the oven to finish. This is okay but I should be able to finish on the smoker. I have had similar problems with a 40 Masterbuilt and pork butts taking 18-20 hours. Can anyone tell me what I may be doing wrong? This is driving me krazy!!!!!! Thanks, sbpaducah, newbie