So the meat was hanging off the top grate on some scuewers . The meat that over lapped was not cooked . the smoke was over powering . i marinade one batch in teriyake and pineapple and another batch in hot chili sauce . i started with 120f for 1 1/2hrs . then started smoking for 4hrs @ 140f . for the last 2 1/2 hrs i let the heat build up to 160f . i just felt like a complete failure . i hope you guys can help me with this problem .