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I always cook with the vent open. I am told by the pros that if smoke is not flowing it will leave sooty deposits of creosote and other by products of burning wood on the meat.
I baked 50 potatoes in the Masterbuilt Smoker at 250 with the vent closed. I leave it full open for all other smoking since stagnant smoke leaves residue on the meat.
I have been using the 40 in Masterbuilt since 06 and have finally figured out what works and what doesn't. I even wrote a cookbook to go with it. I do the 3-2-1 rib method I got from Jeff Phillips website jeffcooking-meat.com. Season up the ribs with Jeff's rub or make your own an hour or so...