Ok smoker experts I need some help. 2 years ago I started smoking with an Offset Barrel Smoker. I took great notes, nailed my ribs and brisket and my rubs and sauces. Then I realized that being -2 and all, I needed a winter option for smoking. I bought a 40" Master built electric smoker and have had no luck smoking anything on it. Same rubs, same processes, same temps and times and the meat never comes out right. Is there a trick to making the switch? I seasoned the smoker and I use an additional thermometer to verify tems but the meat will not come out the way it does on the Offset Barrel Smoker. It is tougher and harder to cut.
Anyway, I am asking because I plan on smoking pork steaks this weekend and I would rather not screw them up too.