Hi all, I am planning to smoke two 14ish lb slabs for Christmas. I have never tried smoking so much meat before. I have a Masterbuilt XL propane smoker. If I put more meat into the smoker, will I have to turn the flame higher to maintain 225 degrees? My thinking is that the extra meat will absorb more heat from the air within the smoker. I am trying to determine if I need another tank of propane. Thanks for the advice.