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Unread 03-21-2013, 09:24 AM   #5
Take a breath!
Join Date: 07-20-12
Location: Springfield, MO
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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, 2-WSM, Cajun Bandit Conversion, wsm 2880, Smokey Joe Mini wsm, Old Country offset, several kettles.
Cayman1 is offline   Reply With Quote