I seasoned the new smoker yesterday and prepped 3, 8+# pork butts. Put the butts on the counter to warm up to room temp at 5:00 AM. Got the smoker up to temp and the butts on by 8:00 AM. Internal temp on the one closest to the fire is at 163 F. When it hits 198 F I'll pull it, wrap it in foil and let it rest. I'll pull the other two as they reach temp. As I figured, the thermometer that came with the smoker is way off.
On a side note, Karen has a 3.5# pork belly in the oven for another meal. It came skin on, so she took the skin off and it is being prepped for chicharones.