I can't seem to keep my GOSM under 190 degrees. I've had my loin halves in for about an hour and the internal temp is at 88 already. I was hoping for a longer, deeper smoke. I have the chip pan full of small hickory chips and a 1 qt. pot full of water. I have to keep the door open about a half inch to maintain 190 degrees. Is this common to GOSM's ? I normaly run it a bit higher for everything else so it has not been a problem..