I have a 30" Masterbuilt that i've used a half dozen times now, and although the meats are smoking fine in regards to taste, i haven't been able to get a real nice dark bark going on anything? Thoughts? I've done ribs a couple of times, chicken, and a few small pork roasts. They all are cooking nicely, evenly, and moist, but i just cant get much color on them. Any thoughts would be helpful.