My smoker lid habit was wrecking my ribs until I changed it

I used to open the lid too much to see my ribs, and they always came out dry. After I kept it shut for the whole smoke, the bark set right and the meat fell off the bone. How do we break the habit of messing with a good thing?

3 comments

3 Comments

cole3563d ago

My first brisket taught me that lesson fast.

xena_ross793d ago

Open the lid to check the wood chunks and avoid acrid smoke. Keeping it shut risks uneven cooking if your fire isn't perfect. Sometimes a hands-on approach saves the meal.

murphy.zara3d ago

My old Weber taught me to trust the process after a few dry pork shoulders. A quick peek for smoke quality is fine, but constant checking ruins the heat and humidity. Just set a timer for your wood chunks and leave the lid alone.