Folks, I have a few questions concerning smoking meats. I have smoked 3 turkeys and 1 ham in my MES since buying it a month ago. How do I smoke and get a good smoked flavor without getting the solid black shell on the meat? The turkeys were ok but the ham was a little eh. I followed directions I found on here for adding a glaze before smoking but that didn't work, Made a good thick glaze and slathered it on but when the thing was done it was solid black and a bit crunchy.