Yes, definitely keep that chimney damper ALL the way open. You may also have crowded the meat. Someone wrote recently complaining that he'd ruined $100 worth of meat on his first smoke -- that's a lot of meat, even now! He might have tried to do what it showed on the box label when I got my smoker -- ribs, chickens, sausages, etc., even a turkey, all crammed together. Gotta keep the smoke circulating and moving on out. Keep trying -- it gets a lot easier with practice!