Phew! - that sounds much better. Yes it can be a pain when that happens. Allowing it to get too cool for a short period of time is much more preferable than allowing it to get way too hot
That is why I first bought my data logger. It records the meat and smoking chamber temperature every 60 seconds and I can download it in real time to my PC if something unexpected happens. When you first do this you then realise just what effect taking the lid off the smoker actually has on the internal temperature.