This morning I stuck an 11.7lb Boston Butt in our Masterbuild electric smoker. I know on the dial about where 225° is and sure enough the dial thermometer on the door landed just over 225 shortly after.
I also have a Thermo Pro digital probe thermometer with two probes. I stuck both in different spots on the meat and set both to pork. It alarms at 160° After about an hour one goes off, the other shortly after. A butt that big should be taking almost an entire day at 225.
What do you guys figure is up with that? I don't like opening the door too much because it loses all the heat so I will just use my trusty hand held digital thermometer to check t later.