One competing theory to BQ's is to put your meat in cold, the idea being that the longer the meat is below 140, the more smoke will penetrate it.
The fact you've checked the internal smoker temp is good.
One thing I'd also suggest, this is something I do, is to open the door and let the humidity out (especially on the larger cuts such as brisket and butts) I like the effect. The problem with that is that the smoker was designed to keep the moisture in and that REALLY helps the newbies. I wouldn't suggest trying my idea until you've done a number of cooks; it's just an alternative method to try some time.
Keep good notes and after 3 to 5 cooks on a particular item (say butts) you'll have a pretty good idea of when to put meat in for future cooks.
I haven't cooked on my smokette in a while (like years) but as I've said, my times were never as long as I hear, BUT with all the posts, the average tells me it's 2 hours per pd.
That's why you have to build up your own times, etc.