I've had some of the same issues as I've gotten more familiar with times, temps etc with this smoker. Mmost recently I tried the recipe for the bacon wrapped chicken with jalapenos and sharp cheddar, I used chicken breast pounded thin and it came out beautifully.
But, I was concerned about the breast meat drying out if they were on too long or too hot, and I've had some serious concerns about having the unit going along at 225-250 and having pork shoulder or ribs or whatever take HOURS longer than expected. So for a temporary fix I picked up an kinda cheapo oven thermometer at the local Kroger store just in passing while getting other stuff.
I used that last night to compare the two since I would lose smoke as well, and things took so long to cook - The
Masterbuilt thermometer was off almost exactly 75(!) degrees! It was reading 250 on the outside and the oven therm, said 175. I turned it up to 300 on the outside it was really around 220. Ffinally got it up to 325 on the outside and inside it was pegged exactly at 250 and was running along perfectly.
Great smoke, the timing was nearly spot on (a little longer since I had to get it stabilized) and the food came out great.
So bottom line, I had been keeping this thing at nearly no flame as well, cause it was reading the desired temp. only it wasn't the desired temp and really wasn't even close. I had been trying to do a 8-10 hr smoke on an 8 pound Butt and it then spent 2-3-4 more hours finishing in the oven. Simply because the real temp was closer to 175.
Next stop, the Maverick ET-73 wireless therm. recommended on here by so many. It looks like Casa.com has the best price right now at around 35 bucks each.
Good luck, happy smoking!