Open or Not Open the Smoker During the Cooking Process

[rowsteve65]

Gang,

I'm brand new to smoking meats, and I just received my new Model 2 and will be seasoning it tomorrow.  I had what might seem to be a dumb question.  I've read about the 2-2-1 method for ribs, and also varying things about either opening or not opening the smoker during the cooking process.  Is it OK to interrupt the smoker operation to spray the meat, put a "mop" on the meat, etc?  Or, as some advice I've read suggests, is it better never to open the smoker until the cooking process is finished?  Are there some meats where it's OK to interrupt the smoke to baste with sauce or spray, and some where it's not?  Thanks, and sorry for the dumb beginner questions.

Steve

 

[swthorpe]

There are no dumb questions on this forum!  If you are using the 2-2-1 method, you will need to open the smoker to remove the ribs for foiling, etc.  The key when opening the door is quickness as you will experience heat loss when the door is open.  Having said that, the #2 will regain the lost heat pretty quickly.  When I am planning to open the smoker, I try to do it when the unit is at the highest temperature, so that the loss doesn't take the temp too far down in the unit.  When I do ribs, for example, I keep them in "no peeky" for at least 4.5 hours, then take them out to sauce and back in for another hour.  The time that the door is open is minimal and I have not seen the need for additional time to finish the ribs.

As for mopping the meat, I don't do it and I don't really think it is necessary...the #2 will maintain good moisture, especially if you put a small loaf pan of liquid in the bottom next to the wood box.

Overall, though, I would suggest opening the smoker only when necessary. 

 

[rowsteve65]

Thanks Steve.  Much appreciated.

 

[Pork Belly]

Do Not:
Open the smoker
Mop, spray rotate or stack ribs
Do not foil food in an SI smoker while cooking or smoking.

*Foil is for the bottom of the smoker and top of the firebox.

Do:
Use a binder of oil or mustard before applying rub.
Let ribs rest in fridge 12 hours or more before smoking
Smoke at 235 with no more than 4 oz. of wood.
Have a small metal loaf pan of liquid in the back of smoker touching the firebox.
Check ribs at 4.5 hours cook longer if necessary. Likely you will stop around 5 hours
Search No Peak ribs to learn more

 

[rowsteve65]

Thanks Brian.  Much appreciated.  With respect to liquid in the smoker, I may have done the wrong thing, but I went ahead and ordered the "Flavor Savor" when I ordered the smoker.  This apparently hangs from one of the shelves with liquid in it.  Since it wouldn't be touching the fire box, should I just hang it as close to the box as possible from a shelf that I put on the bottom of the rack?  Or did I make a mistake ordering it and should just not use it.  Thanks.

Steve

 

[NDKoze]

It wasn't so much of a mistake as probably not needed.

If you don't mind cleaning it, I would just place the flavor saver right next to the smoke box.

The nice thing about the disposable foil bread pans is that you can just chuck them in the garbage when you are done.

 

[rowsteve65]

Thanks Greg.  It sounds like I wasted a little bit of money.

 

[Pork Belly]

Not really a waste you can put it next to the box, Or I thought the may be a case where it might be useful to catch a few drippings without blocking a lot of heat. Even smoked turkey could use a little gravy occasionally.

 

[Chipper]

I have an old fire brick I wrap in aluminum foil and place in the bottom of my #1 next to the fire box to act as a heat sink.  The only time I ever open my smoker is to baste Salmon.  The residual heat from that hot brick helps the unit come back up to temperature. 

 

[Barrel99]

Hi Chipper,
I have heard of others using sand also. I am just curious, do you see a significantly less temp swing when you are using the brick?

 

[Chipper]

Hello from Lake Worth!  Arnie, are you referring to the brick delaying the normal warmup period of the smoker?  I have no idea.  I'm generally half in the bag when I start this thing and don't remember eating. 

 

[DivotMaker]

I have no idea.  I'm generally half in the bag when I start this thing and don't remember eating.

Hahaha!  I just spit beer all over my computer screen!!  That's incredible honesty, and very funny stuff!! ;D ;D

 

[Barrel99]

LOL...I did the same thing! Forget my question Chip...who cares!