Hello, everyone! I'm here (first) in desperation and second, to learn a lot more than I do about smoking on my grill. I live in eastern Tennessee. Cooking on a new NexGen Infrared grill. So, the grill is new to me and so is the aspect of smoking on it. I'm a first-timer. I've been reading up on the web about proper smoking temperatures, so I put the wet hickory wood under the meat as the grill instructions said, put the brined and dry-rubbed pork butt on the grate above it and set an indirect temperature of 220 degrees. I had to turn down the gas half-way and only put one burner on the lowest setting to get this temp. I start this process at 9:00 a.m. yesterday. At 9:00 p.m. last night, the internal temperature was only 126 degrees (hoping for a final temp of 200 degrees or so). So, the meat went into the fridge for the night. Back out this morning to knock off the cool from the fridge and back on the grill again at 220. Can anybody tell me what is going on? I thought 12 hours would be plenty long enough to smoke this meat. I put a new oven thermometer inside the grill to check temp against what the NexGen temp gauge came with and there was a 150 degree difference! But when I stuck the meat with an instant read thermometer and also probed it with a brand new high-dollar thermometer, the readings matched. Help me, please!