I'm by no means a pro or a step down from a pro but I've been smoking meat for several years on several different type smokers. Charcoal, electric, and gas. Charcoal is the one I'm least experienced with. I have a 40 MES now and I can't get a "crust" to save my life. Not sure what it is but I have a feeling it's because I'm a low n slow cook. Should I be smoking at higher tempts when I want a "crust"? I also use a water pan with leads me to believe that could contribute to no "crust". Thanks for any help.