I am finding the recommended times to smoke meats doesn't jive with my experiences. For example, I am smoking boneless, skinless chicken breasts and the recommended time on the Masterbuilt site was 4-6 hours at 225. Mine have been smoking for a little over an hour and I am already at an internal meat temp pf 160. I know by temp checking that my smoker runs 15-20 degrees hotter than the digital readout so I set it a 210. However, the meat is nearly done in a short amount of time. This is not the first time I have experience this and unfortunately have dried out trout, pheasant and other items. But I do have a probe thermometer that I use now that allows me to keep tabs while the smoker is closed. Any thoughts? Thanks.