I've got a 40" MES (Sam's Club) and it seems like I'm getting inconsistent results. First smoke was two 3 lb chickens. It took nearly six hours to reach 160 at the breast. Next smoke was a 3lb buffalo roast, pulled when internal hit 135 after just over an hour. The roast was soooo tough. Just smoked two 2.5+ lb tri-tips and pulled them at 130 after just 50 minutes. They're resting now, but I'm again afraid they're going to be super tough. I've done all my smokes at 225, except the tri-tips where, after climbing 30 degrees in 15 minutes, I backed it down to 200. I know I need to get a second thermometer to monitor the smoker internal temp and not rely on the built-in probe, will do that next time. The internal probe seem to indicate the temp was correct, but we'll see. Other than checking that, any other suggestions? Am I putting too little in this larger cabinet? Or is there another reason it seems to cook waaaay faster than any of the temperature guides suggest?