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Old 03-21-2013, 08:24 AM   #5
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO

I don't go through the lid vent when I am in the portion of the cook where I am spritzing the ribs. Only when they are in foil. Generally ribs and chicken aren't such a big piece of meat as to affect the temp around the probe.
I always do for the initial 4 hours of cooking the briskets and butts unfoiled.
Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo.
Cayman1 is offline   Reply With Quote