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I was watching a pitmaster in Austin talk about his fire management and he said 'you're not cooking meat, you're cooking air'.
That made me finally get why my brisket was drying out, because I was opening the smoker every 30 minutes to check the temp instead of trusting the process.
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carter.casey6mo ago
My neighbor smokes on a cheap offset and peeks constantly, still makes great ribs. I get the theory, but some folks act like opening the lid is a capital crime. If your fire is stable and you're quick, a 10-second check for peace of mind isn't going to ruin a 12-hour cook. The dogma can get a bit heavy.
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matthew1666mo ago
The smoke police would have a field day at his place. Good ribs are good ribs, no matter how many times you look at them. Some rules are meant to be broken.
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wendy6286mo ago
You know what, your neighbor is totally right. I used to stress so hard about keeping the lid shut, but honestly, sometimes you just gotta look. My old smoker had a junk thermometer, so peeking was the only way to know what was really going on. Matthew166 is onto something, the smoke police really do need to chill out. If the food turns out great, who cares how many times you checked it?
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