Planned on a 5lb chicken taking 6 hours at 200 degrees. Boy was I wrong. Stalled at 147 degrees for 2 hours at the 8 hour mark and it finally broke the stall at ten hours only peeked once and that was at the ten hour mark to put another temp probe in to ensure accuracy. Am I doing something wrong or is this normal? Had to have a ham sandwich instead of fresh chicken for supper.