There is always more than one way to smoke.
I don't always leave the vent open, the vent is your governing device. Full open drys food and is useful to create a draft like in the chimney of the house. Its very useful to dry brined and/or cured foods. But it also burns up your chips or pellets at a very fast rate, it causes the smoker to work more than it needs to maintain temperature.
I start with the vent open to draw the draft and the MES30 temp at 250/275 to preheat, then when the meat is in the smoker I regulate the vent to achieve the best smoke possible. But doing so my chips/pellets last much longer. I then regulate the temp to achieve the desired cook time.
The optimum temperature for smoke absorption is 100 to 140 IT, everything above and below that temp. still sees the smoke but absorbs at a diminished capacity. That is the only reason I can come up with for the age old suggestion to soak the chips. The chips obviously have to be try to smolder, wetting them only always that process to start later in the heating process. Hence allowing the meat to raise in temp before seeing smoke.
In all actuality we'd be best to do our initial charge of pellets around an IT of about 90 degrees thereby starting the smoke cycle closer to the actual absorption cycle.
Now all I have said is my personal belief of hows and whys, every question regarding smoke has more answers than the question and everyone believes their way is right. The nice thing about this site is we can discuss them all at length and everyone still respects another's opinion even when you still think them wrong.
More than one way to skin a cat, its about making your way work for you.
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