Looking at possibly getting a PK 100 in the near future. Wondering if everyone keeps their’s outside or inside and pipes the exhaust out?

I did not try to search for this issue, so sorry if it has already been talked about. I have tried a couple of times to smoke a large batch of snack sticks (48lbs) and am having trouble with to much moisture in the smoker.
Smoking 5 or 10lbs I do not have any problems.
I do not put an water in the bottom of the smoker, because there is plenty of moisture already!!
Cook shedule:
120 for 1 hour
150 for 1 hour
170 for 2 hours
200 until 160 degrees

I have increased temps from what I used to do in a smaller smoker to try and help push through a stall. But maybe that is my problem, it doesn’t have enough time to dry out.
Just wanted to see if anyone had any thoughts!

10 % beef fat added, Excalibur smoke bbq seasoning, sure cure disolved in 1oz of water /lb

It is definitely moisture and not fating out.
To much water? Not enough dry time?

twilliams I think airflow is definitely a problem, I have contacted the manufacturer to find out if they have solutions.
I have a 5d made by smoke’n it, they are a local company near me. I think I should have researched the air flow a little better, to late now! Now I just have to find a solution

I do not have an Internal fan, is there something that you use and would recommend?