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Old 03-30-2013, 03:52 PM   #3
Got Wood.
Join Date: 01-29-13
Location: Fayetteville, AR

I cook on a stick burner and you are absolutely right about foiling. My guess is someone foiled out of necessity (too much smoke flavor) and it turned out that it helped push through the stall and possibly keep the meat more moist so now people using all types of cookers have started foiling. I think the key to cooking on a stick burner is fire management. A clean burning fire produces less smoke. It makes sense to me that cooking hotter makes it easier to keep a clean fire and also cooks the meat faster which means less time exposed to smoke. I cook my chicken on the hot end of the smoker so it takes as little time as possible which seems to give it about the right amount of smoke flavor
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