Place the grates and the grill is ready to smoke. The addition of the wet wood, the d plates, and whatever cold meat you put on will significantly drop the temp of the grill. At this point we highly recommend you position dual temp probes for the pit and the meat before you close the lid. Typically you'll leave the bottom vent wide open until you approach your target temp. The top vent can stay open about 1 inch. It's very important to adjust the vents well before your target temp. For instance, if you want to target 225, we recommend you adjust the bottom vent to about 1/4 inch once the pit temp hits 170. The temp will slowly ease into place and be much easier to stabilize.