Settin’ and forgetting’

Powak

I haven’t done much smoking lately but tonight while doing a butt and I started to think about something with the vents. When you guys get your eggs set for smoking temps with the smoke woods in and everything, throw the meat in and the temp drops say from 250 to 200, so you open up the vents and throttle it back up or leave the vents set and the egg will slow rise back up to the temps as the meat warms up?

Photo Egg

Leave it alone.
The amount of BTU’s/Heat being generated did not change when when you dumped 8-12 pounds of cold meat in the Egg. It just effected the ambient temp around your temp gauge. 

As your meat starts warming up the true temp of your fire will come back closer to your original stabilized temps.
If you chase it, you will have to dial it back down as you have actually stoked your fire more than needed to compensate for cooler air around your temp gauge.
Kick back and relax. As long as you had a nice stabilized temp going before you added the cold meat you are good.