Slow starts are like people, boring at first and then suddenly you can't get enough.

Curious how the magnet actually grabs the chain once it's inside the wall, does the tape pull it through from the panel side or do you drop the chain down from the top? Getting the chain to the right spot seems like the hard part, not the fishing itself. What's your trick for keeping the chain from snagging on insulation or a stud?

My 15 pounder on a 250 gallon offset hung at 170 for close to three hours once in Lockhart and I just left the fire alone, no wrap till the bark set. It came out fine, so the long stall was the meat sweating, not the fire. I do wrap in butcher paper around 175 now just to save time, but on a stick burner I'd check your coal bed before blaming the fire.