Good Afternoon Meat Smokers. Just officially signed up to this forum however ive already read several posts over the past couple months that have been very helpful to me. I live in North Central MA and bought a smokin it model 1 about 2months ago. Ive had a lot of success so faruntil this weekend when i tried smoking Lamb Shanks. They came out ok but not at all what I was hoping for. Had them in for 4 hours at 225 and internal meat temp went to 160. The meat was tough and difficult to remove from the bone. Any suggestions? Wrong meat for smoking or not long enough smoke time?