So, Smoked the CB yesterday. Smoked about 4 hrs at 180. Had 2 pieces, each about 3.5 lbs on the middle rack. Anyway, I only had one remote probe so I put it in the front most piece in the thickets section. After 4 hrs at 180, the front loin wwas only reading 130 degrees. So, I wanted to cook it to 155ish, so I cranked the heat up to 225. After an hour it was bairly to 140. At that point I decided to finish in the oven at 250. When I brought them in they were much darker than pics I have seen here. Also, the back most loin half was at 165. OOPs, need 2 probes. The front one took about another hour at 250 to finish. Also, It seemed like I got vary different readings depending on where I probed the loin. So, what am I doing wrong? I added a 6 x 8 tile in the back right to help with the hot spot there. Measurements seem to show that most of my temps are in about a 10 deg window. But, perhaps there are more fluctuations that I did not measure. Wonder if there is a better way to even the temps. Perhap a fan inside like a convection oven? Should I have moved the 2 pieces half way through to even out the temps? Or is it better to put them on sperate racks, above each other. I am starting to worry that when I do sausage next week I will have to probe every link to make sure they all get up to temp.