I am a new egg user and am just learning. When I use a drip pan under a pork butt on a rack or similar meat with a slow, low dome temp (250 or so) the internal meat temp stops rising at about 160 or so. I had a 7 lb butt on for 7 hours and couldn't get the internal temp higher without raising the dome temp to 300-350. Am I just being impatient or is the drip pan shielding the meat from getting enough heat? The drip pan I am using is a weber aluminum tray about 10"x15" with about 1 1/2" sides. Maybe I should use a smaller drip pan. My egg is the large model. Everything I have tried on the BGE has been wonderful so far but I think I might be using higher temps than I should be. Thanks for your help.