Well, today was my first time using an electric smoker. I just got a Masterbuilt 40 from Sam's, and I decided to try a small chuck roast. The good-it did actually taste pretty good and was in fact cooked. The bad-it was NOT tender. Much of the fat and connective tissue was still intact. It was damp on the outside, no bark. I am guessing that it was tough because it cooked faster than I expected. It was a 2lb 10oz roast. I set the smoker on 230, and according to the thermometer, it maintained that temp pretty well. I will be getting an oven thermometer to put inside for next time. I expected it to take about 4 hours, but it reached 155 degrees in about three. Did I have it set too high, or do you think it just got hotter than I thought? I didn't expect much bark in an electric, but I didn't think it would be wet. I left the vent closed to keep the smoke in. Should I leave it open or open it part way through? I did have the water pan filled almost to the "full" mark. So what do you all think? I would appreciate any tips. I am really looking forward to some good, tender smoked meats. I have a large brisket waiting for me to be confident enough to try it. Thanks.