I started a packer and two butts today in my MES 30 this morning. They went in the smoker at around 8:30 this morning after I preheated the MES to 250 and filled the water pan with boiling water. Ever since I've loaded the meat I've had troubles keeping temps up. The max display to time on the controller has been 230 (it is set at 270) and my probe (Maverick 732) reads around 206. Now it is a chilly 32 degrees here in Michigan today and I've left the chip vent open about 1/4 way to allow for air for the AMPS. Not sure what to do as I'm at a loss. Any help would be appreciated. On a better note I should be ok going from 40-140 in 4 hours as the butts are at 138 now and the brisket is reading 144 (thick part of flat). Also, is it ok to smoke at 205 not 225-235?