Had a delima with the first time I used the stoker. The stoker kept the temp right where i wanted it. BUT I had a really weird thing happen, The main meat was just a little 4 pound flat. I thought I would try to do it low and slow like 210 I put the meat on at 12:30pm the smoker was 212 and the meat was 42 degrees. At 4:30 the meat temp was bout 130, at 7:30pm it was at 139, at 9:00pm it was 141, at 10:30 I bumped the temp to 220 degrees it was still at 141. We are now 10 hours into the cook and no wheres near being done I was confused. By 11:30 the meat temp had barely made it to 152 so I bumped the temp to 250 degrees. I couldnt believe it so I pulled out my insta thermometer to make sure the meat thermo was working and it was within 1 or 2 degrees. I finally had enought about 2:30am and the meat temp was about 180 so I will probibly use it for chili or something. I took it off and wrapped it and put it in a cooler and it is still there. What a night.