Welcome to the Smokin Meat Forum.One way to cool down the smoker is to crack the door open just a tiny bit. My old smoker ( long dead now ) was always too hot especially in summertime. To test whether a bottom vent was the answer I opened the door a crack, duct taped shut 90% of the crack around the door except at the very bottom. when that proved to work I then cut a 1 1/4 inch hole in the bottom and pop rivited a vent adjuster for it. It worked fine. I always cook with the top vent wide open.
The Americas cup teams had that same complaint about Auzzie beef too. Not enough fat content in the meat on them there cows. Just a different way of raising them. I am lucky to live in BC Canada where they finish the cattle on lush green grass and on grain. I have found a local rancher who will sell me a 1/2 a steer and a local butcher who will hang it properly and charges a reasonable price to cut and wrap it for me.