hey guys, been reading a lot and learning the basics and I just had a couple rookie questions. My electric smoker seems to get up to temp VERY fast. I have the masterbuilt electric with the cold smoker attachment. Chimney 3/4 open, temp 225 electric thermometer not on bone and roughly in the middle of the meat. I can get temp to 170 in 2 hours and this of course creates tough ribs. I've had more success manually bumping the temp up to smoke them for 4-5 hours. Any insight in this? Also, cold smoker is starting to tar up which I know can make meat bitter. What's the best way to clean this? Oven cleaner? Thanks in advanced!