Been smoking for about 6 months now; using a Masterbuilt electric smoker. I just smoked a 9 lb turkey breast for Easter and it was done at 163 degrees in about 2 hours!! Not long enough to get a great smoky flavor nor long enough to crisp up the outside. I set the temp to 225 degrees (like I have in the past). The outside temp was about 50-55 degrees. It was adequately (I am still a novice and still learning) seasoned with oil and rub. There was water in the pan and the proper amount of wood on the hopper. I smoked a 13 pound turkey for Christmas and it was perfect in both flavor and crispness; and that took about 4 hours. Is it possible that my thermostat is off? Should I try to cook at a lower (200? 210?) heat? Any thoughts to help the novice smoker?