I live in Duncanville, TX a suburb of Dallas TX. I am 78 years old and still learning. That is if I can remember what I learned. I have a Masterbuilt 30 inch Smoker that I've had since January 11, 2013. I have monitored Jeff Phillips and Masterbuilt news letters for years. Smoking foods to their recipes, I still have serous problems with things drying out. I have smoked Turkey, Chicken, Beef ribs and brisket, Beef jerky, Pork ribs, salmon, and some vegetables. Temperature has been checked with different thermometers and found to be accurate, Almost all of the above items were Smoked at 210 to 225 degrees. I think I'm following directions to the letter but still end up with more dry food than perfect. I have reviewed a lot of the earlier forum posts dealing with dried out food and have tried to check and do things suggested there. Other than wrapping in foil about half way through the process nothing seems to be helping much. The best results have been when I did a heavy smoke for one to two hours and then removed the product from the smoker and wrapped in foil and finished in oven at 225. The fact that it works better in my house oven than the smoker makes me think temperature. I'm here now still looking for answers.