I didn’t want to start the oven so I cooked a pie first at 400. Then let the pie cool and refrigerated. I then started some sort of pork loin ribs. The MAK recipe was good but they were a bit dry and I think its because I didn’t get it down to temp, took about an hour. I set to smoke, tried to open the lid to cool but it seemed to keep the auger going and it would go higher in temp, like from 270 to 280. So I turn it off with an immediate shutdown and started back up after leaving the lid open a couple minutes. Still took at least 1/2 hour from about 250 to get to smoke.