Hey guys, I have had a wide GOSM smoker for a few months now and it works great. I have had some issues with some foods being very dry. I think the problem is simply leaving the door slightly open so that the temperature can go low enough. And because of that, it is not keeping the water vapor inside and on the meat. When smoking ribs, they dry out. The way I am smoking is low heat, the single top orifice closed as much as it goes (sometime half way open), ribs on the top rack, full pan of water, door slightly open to keep the heat at 225. If this is indeed the problem, I guess one solution is to get a finer control valve on the propane tank, but when I tried this before it never seems like enough to make the wood smoke enough. Any suggestions?