New to BBQ and new to this forum - In need of some good advice. I've built a brick offset smoker, followed all the calculations on vents/exhausts and chamber sizes and was chuffed when I set it away on a trial run and after an 45-1hr (in cold windy conditions) got my smoking chamber up to 225-235 def F and holding steady. I put a medium pork shoulder on (butt cut not so easy to get hold of in the UK) after rubbing and fridging it over night and I'd taken it out an hr or so before to come up to room temp and added some apple wood for smoke. I have an Ivation wireless thermometer with smoker temp probe and meat probe, so I inserted the meat probe and shut the door. Smoker went straight back up to the 225-235 deg F and the meat was at around 45 deg F. Every hr or so I added a few pre lite coals and the temp remained steady - again, I was chuffed! This is where the problems started. 3 Hrs later, smoker temp steady, my internal meat temp was only 90 def F. 4Hrs, it was at 88 deg F. I repositioned the probe in the meat and checked the smoker probe was close to the meat - it was was. I checked I was reading in Deg F, not Deg C and I was. 8 Hrs later and the meat still at 88 Deg F, I abandoned the smoker and put the meat in the oven at around 290 Deg F for 4 Hrs. As soon as it went into the oven, the internal temp started to rise and It ended up at 190 - at which point I turned off the oven and went to bed! How is this possible? The smoker temp probe was never more than 6 inches away from the meat! Any help or suggestions would be appreciated!