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Why does everyone at my local comps keep opening their smokers every 20 minutes to 'check'?
I watched a guy at the Spring Creek Smoke-Off lose 30 degrees of heat in his brisket stall because he couldn't resist peeking, and I wanted to yell 'trust the process, man!' but just sipped my sweet tea instead.
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park.abby1mo ago
Thirty degrees in a STALL? That's basically a crime scene. The heat drop alone would make the cook time stretch out forever, poor brisket never stood a chance.
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So I'm at this comp last fall and @hugo_schmidt is three pits down from me, right? He's got his ribs wrapped tight, hasn't touched the lid in like two hours. Meanwhile this other guy next to him is checking his smoker every dang time the wind blows. Hugo just looks over at me, shakes his head. His ribs came out perfect, bark like glass. The other dude's ribs were dry as a popcorn fart. Peeking's a disease, I swear.
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