I don't think I've got the hang of this cold smoke plate. I cranked it up to 125F at the beginning for about 5 min until the smoke started rolling. Then cut it back to 100. After a while, I noticed my meat temp was rising slowly. I cut off the heat all together for a while. Then about an hour into it, I opened the door. After a while and seeing no smoke, I cranked it up to 200 for about 5 min till I saw some thin blue smoke and then cut it back down to 100. I had to leave my house as my mom is having surgery. But thanks to Tony Lyne building me a Heatermeter I'm watching the temps from here. Right now after 2 hours I'm sitting at 80F. Will it be okay if I just smoke it till it hits 150 since I can't be there to regulate the temp?