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Dave is correct if you can smell it so can the meat. Another question is what are you using for a thermometer??????? If you keep answering the questions we will get it figured out
The thermometer on the door is most likely off many are way off. If you have an oven timer try putting it on the rack to see what it reads then you'll know what the door thermo should read for the right tamp at grate level. Many of us run a digital thermo just to monitor grate level temps. If your getting the smell of smoke your doing great thats perfect. You don't want that billowing white smoke you want thin blue smoke or no smoke just the smell