I bought a mes 30 a couple of weeks ago so im still pretty new to useing it. Ive made some keilbassa in it and did my first pork butt in it yesterday. Both times the IT has stalled (the sausage stalled around 145 and the butt stalled at 159). Is this typical? What do you so when the temp stalls? With the sausage i turned the temp up to 200 and ended up with the sausage being a bit dry. With the butt i put it in a foil tray and covered it with alluminum foil and turned the temp up to 245. It turned out fantastic but i would like to know what the solution is because it sat at 159 for almost two hours and then dinner ends up being later than expected.