Hey all! My wife and I love bbq so we took the plunge and bought a series 5 pellet smoker. I am having a hard time with internal temp of the meat. When it gets to the temp the book says, it is almost so hard you can't eat it. I am no chef by any stretch, but I don't know if the temperature probe is bad, or what is going on. For instance I cooked a small pork roast (3-3.5 lbs) at 225 and when I pulled it off after 7 hours, the probe said it was, 150. The owners manual said, 3 hours and should be done at 170. I'm not sure if I missed something in the manual or what I am doing wrong. Any suggestions greatly appreciated.