Just finished having my yearly hog roast. 100# hog, butterflied, cooked skin side down (first time this way), in cinder block pit controlled with DigiQ temp controller. My previous hogs all turned out great and like I thought they would with respect to temp in the shoulders, hams, etc. Actually the bones could be wiggled around and out so the pork was very easy to pull. I checked the hog I cooked the other day after 13hours and the hams seemed low at 155deg. The pit temp was maintained at approx 240deg the whole time. I fed it some more coals and checked after another hour, then another hour and it was basically the same. I finally cut off one of the hams and chopped the meat. It was certainly done and juicy but never reached the 180-190 temp I usually go for. So I just spent some time chopping the meat up. It was still very tasty but much more work this way. My question is did I get a pig that just needed more time? Any thoughts out there from the whole hog smokers?