I recently purchased a Smokin Tex 1400. I have made Deer Bologna for years by adding Liquid smoke and baking in oven. Results were good, but really want that natural smoked flavor. I did my first batch of Bologna in my new smoker, use hickory chips and smoked with internal temp prob until the meat was recommended 160 degrees. Results were Bologna turned out much dryer than when cooking in oven. Any comments or suggestions