Hey everyone, This is my first post and trust me, everyone on here probably know more about smoking meat than I do. I need to learn. I have a $300 masterbuilt electric smoker. I usually just use mine to make jerky and smoke deer and bear hams. I do well with the jerky, but with the deer and bear hams, it seems like the meat never gets done on the inside. It’s really tough on the outside but as soon as you get under that silver skin, the meat never gets done. What advice do y’all have? Thank you!