So this Fathers Day I am going to be smoking the most expensive meat I have purchase to date. A 4 Bone Prime Rib. I have a Masterbuilt, and while it is fantastic for temperature control (actually cooks things a bit fast sometimes), it never seems to do well creating a crust, or bark. I have even resorted to finishing most meats on the grill for a RS. In any case, this is one I can't get wrong, so I wondered if any of you running electric smokers, especially the Masterbuilts, have overcome this, and what your solution was? (Likely will make a separate thread of my brisket troubles) Thanks!