ok, so after dealing with crappy built in thermometers and trying to maintain temp all day I just pulled my ribs from the smoker after 3.5 hours. The internal temp of the meat only hit about 150. I had to put the meat in the oven to bring it up to 175. do many people have this problem? I am using a 60 dollar brinkmann vertical. I am just out side of boston. The temp outside is about 30, will this effect my smoker reaching temp? am i destined to only use my new smoker in the summer?