My FIL purchased a offset smoker which is much larger and nicer than than the little round thing he was using, but neither one of us has smoked very much meat and have a question. The books/internet told us to hold the temp at 220 degrees for 4-6 hours, we were smoking deer, whole chicken, pork (2lbs), but when we measured the internal temperature of the meat none of them got to the temperature they should of been. I was out there the whole time and we held the temperature in the smoker to 210-250 the whole time, just varied due to adding more wood or mopping the meat. Can anyone tell me what we might be doing wrong since the temperature was where it should be but the internal never got high enough to be safe? Do we just need to let it go for longer? Just looking for suggestions so that we don't have to finish the meats in the oven anymore. Thanks.