Got a Newbie here, not new to eating smoked food thought. After going back and forth on what I should start with I went out a bought the Masterbuilt Pro Electric Smoker from Home Depot. Simply because I'm new to this and the set and forget made it seem like I wouldn't be in over my head. Any way yesterday I seasoned the smoker as suggested, it was 32 outside and the smoker had no issue getting up to temp of 275. So I figured why not a try rack of ribs on Sunday for Dinner. Well I woke up this morning and it was 12 degrees outside with a fresh 4" of snow. Its Buffalo in March what can I say? So I'm think it has to be too cold out right? I figured why not give it a shot anyway. So I set the temp higher than the 225 I was going to smoke the ribs at and the smoker got up to 240 in less than 30 min. So I open the door and the temp obviously immediately drops, I put the meat in and close the door, in goes the chips instant smoke and consistent smoke. Problem I'm seeing is now the temp is taking a good amount of time to get back to 225 and its been 30 min. Its currently sitting right at about 207 and slowly climbing, I know pork needs to be cooked to about 160 so after the long intro my question is should I be worried about the meat drying up, or too much smoke because of the added time getting temp back up?