Inaugeral smoke for my MES 30 gen 2.5. 5 Pound Chicken ( spatchcocked ). Smoker set to 275 deg. Trying for IT of 170. 4 1/2 hrs in, and IT is at 164. I did have a long stall at about 150 deg. She Beast decided frozen pizza was going to be dinner tonight, we'll reheat chicken for tomarrow night. Not the worst thing, good chance to crisp the skin. I admit I cut the bird, rinsed and laid on rack over drip pan, then placed back in fridge for 30 mins or so while smoker came up to temp. I did nothing else to dry the bird before putting in the smoker. Could this be why the cook is taking so long ? Additional info : I have MES probe in one breast and second digital therm probe in other breast. I began to wonder about the smoker temp and placed the probe from anouther digital therm a ways down thru the vent. It agrees with MES controller at 275 deg.