I just got my MES 40 and on Friday and fired it up yesterday. I smoked a pork shoulder, brisket flat, 3 racks of baby backs and a pan of mac-n-cheese. The brisket and ribs were awesome! However, the should took a lot longer, over 12 hours, then I expected. It was really tasty but, it just didn't fall off the bone like I wanted it to. Any tips?