I posted the foil wrap trick & I don't think everybody agrees with the method. At competitive smokes some use it & some don't - it's like Tom said a personal thing to suit you. The Weber Bullet used previously, was a damp type smoker also with a water pan above the heat, but still I liked to finish babies with a wrap finish to keep them moist & tender. Keeping the door closed a really good idea, but when checking other cuts it isn't always possible unless you have several remote thermometers & don't apply any mops or sauces. Keep trying slightly different methods and one will suit you. Good luck.