How long does it take a normal 40" MES to heat to 275? I'm trying to do everything I can before I send this thing back. Today I tested it, in my garage, out of the wind on a 65 degree day. It took an hour and 10 minutes to get up to 275 with the vent closed and no meat inside or water in the pan. Does that sound normal? I have yet to get it anywhere close to 275 with meat inside and when I crack the door to spritz the food the temp drops drastically and takes a while to recover. I really do think the element has a problem heating but I want to check all angles so I won't look like a moron when they get the unit and test it.