I have a master forge 30 inch and did my first ribs and brisket last week I cooked both according to temps and time that I read and both seemed to be over cooked and dry. I have had the side vent at the smallest opening could it be that I am trapping to much heat even though the temp is correct inside do I need to have the side vent open more? I did the ribs at 225 for almost 5 hrs and the brisket about the same amount of time as it was a flat and only 4.3 pounds.