Just did my first cook on new Timberline 1300. Did a #9 pork butt. Did 220° super smoke for 3 hrs then increased temp to 250°. After 8 hrs the internal temp was only 150°. The temp in the grill was exactly as set so I'm confused as to why it took so long. Ended up running it at 400° for 4 hrs just to get it to 205°. Does it matter where in the grill you place the pork butt since the timberline 1300 is so large? My pro 22 would do a #9 pork butt in 8-9 hrs at 250°. I got the pork the morning of the cook from a local butcher shop, maybe it was still froze in the middle? Any ideas???