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They are indeed two different companies. I had the Mexican (actually Sacramento, where they used to be before the move) Kamado. I upgraded to the Komodokamado. I'll send more detail via PM.

No Poking... A cheap $10 digital temp will do fine... Check accuracy with boiling water. Need two though (one for th meat and one for the pit). DO NOT poke around the different spots. Insert the probe into the meat and leave it there for the duration of the cook. Set the pit probe near...

Pleateu at ~160*F There's a pleateu at ~160*F where the collagen breaks down and all the "magic" happens. It's not unusual for the meat to sit between 160~175 for hours. That said, a 4# pork butt should get to 190*F in 6~8 Hrs (1-1/2 ~ 2hrs/# rule of thumb). 9HRs is a bit too long...

Have I got a Smoker!!! I got myself the best smoker-grill bar none last July! http://komodokamado.com/ First Cook Cook During an Ice Storm Overnight Chuck Roll Cook If you haven't tried this cut of meat you're missing out BIG TIME!