I put my shoulder in the smoker when the meat was about 60F 1.5 hours ago. The probe (which read 214F in boiling water, so it seems accurate enough within a couple of degrees) is showing 98F. It is a ~5lb chunk of meat is the temp expected to rise so quickly? I didnt think it was and now Im concerned that I did something wrong. I dont see how its going to take 8 hours to finish. I inserted the probe all the way in up to an inch or so before the probe bends. Is it the extra inch sticking out thats making the temp rise so quickly? The smoker is at 225F or so. Can anyone tell me if going up by 45 degrees in 2 hours is normal? As Im doing the math (22.5 degrees per hour) it appears it should be done in a total of 6.5 hours. Does that sound right? Also, about when should I expect the stall? Is throwing in a handful or two of chips every 90 minutes sufficient, or too much? Sorry for all the questions, I just dont want to screw this up. Im taking pics as I go, Ill be sure to update the post with them when Im done. Thanks Brandon edit: Wow.. It started raining and the smoker dropped by around 90 degrees. That should lengthen my smoke, lol. I dont know that I can get it back up to 225. UGH.