I fired up my small offset smoker monday, used royal oak lump charcoal the stuff made in U.S.A. not argentina,or brazil. used hickory chunks for smoke. cooked a 12 lb. pork picnic roast for about 8hrs. till meat temp was 170 degrees. temp. inside smoker never got over 250 degrees. my question is, the outside of the meat was black, inside was normal color, and delicious. is this black color normal? or did i do something wrong? thanks