Joe,
There are many wrap/unwrap techniques needed for traditional (non-electric) smokers, mainly due to the drying nature inherent in their heat sources. Many of us started out trying to use those methods in the SIs, and many of us have found it's a total waste of time.
First, these smokers really maintain the moist environment, so drying of the meat is very limited. Secondly, not wrapping produces a far superior bark. Thirdly, you have to open the door, repeatedly, to accomplish this. This is not good, as the major of these units is to maintain a moist environment. Opening the door, multiple times, during a smoke kind of defeats that.
I've run it both ways, and never ever foil anything anymore, until I take it out for a rest in the cooler!
