Stopped peeking at the smoker and my ribs got way better

I was always lifting the lid to see how things were going. Turns out, that messed up the temperature big time. Now I trust the process, and the bark is perfect.

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3 Comments

kaid456mo ago

Constant lid lifting definitely kills the heat and ruins the bark, no doubt about it. But I've found that a quick peek when you're adding wood chips or spritzing isn't the end of the world. The key is to plan those moments so you're not just checking out of curiosity. My best results come from trusting the thermometer and only opening up for specific steps like wrapping the meat. It's all about balancing patience with the need to manage the cook!

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robin_henderson816mo ago

My buddy Mike had this beautiful brisket going last summer, and he just couldn't stop fiddling with the lid. He was so worried about the fire going out that he'd check every twenty minutes, saying he was just "topping up the chips." That thing cooked forever and came out tougher than leather, with bark like wet cardboard. He finally admitted he probably let all the heat out chasing some perfect smoke he saw online. Watching that happen was honestly what taught me to just set a probe and walk away.

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hunt.quinn6mo ago

I was the same way for years, always messing with the lid. My chicken would come out dry because I kept letting the heat out. Letting it just do its thing was a game changer. The last pork shoulder I did had a smoke ring I could actually see, and it just fell apart. It took a lot of willpower to leave it alone.

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