I am a newbie to this post and I have had a problem smoking that I hope can be solved by someone out there. I have a Masterbuilt smoker with a heat probe. When I smoke larger sausage like deer sausage in a 3 in casing it takes forever to get to 152 degrees if I set the smoker on a max of 170 deg. Last batch took about 9 hrs and although not too dry it still did not turn out like I wanted it to. If I set the smoker on a max of 170deg. The sausage only gets to about 140 deg and will not get to temp until I put the smoker up to 185 or higher. Any ideas.