For a new smoker, that does not know what to expect, it is kind of scary. You wonder why the food product is not climbing in internal temperature. Then you ask yourself, what did I do wrong. At least, I have learned from Forums like this that this is a normal phenomena and should be expected. In addition, there are alternatives available that one can do in order to circumvent the "stall" that are also presented by "old salts" if you will who have been there and done that. Thanks to the internet and forums, there is more information to share today than ever before.
Regards,
Ed