Excessive moisture in Masterbuilt electric smoker

by Gale
(Amarillo, Tx.)

I just did my first cook in my new Masterbuilt 40" cooker with digital temp control. I did everything like the book said (which is very little). Vent closed, water in drip pan, temp set at 225 deg. 9 lb. brisket on top shelf. After 10 hrs. the meat was at 190 deg. and very tender. A little too much smoke flavor but I only added 2 cups of soaked wood chips during the first 3 hours of the cook.

The thing that I couldn't understand was water was constantly running down the glass door (sweating) and running out around the front corners of the cooker. This thing was really wet inside, almost like you had a water sprinkler going. Any idea as to what I did wrong.