First question. Been learnin this thing called barbecue from every source I can find for a couple of years now. Every one tells me to NEVER open the lid. If yer lookin, you aint cookin. However when I listen to you folks, who I consider far more experienced than myself, I find out that every hour or so you open the cooker and spray some juice or something on what ever is cookin. I had always been told that every time you open up and let the heat escape that you could add 15 minutes to cook time. Input from the experts would be appreciated.
Second question. How come when you wrap up your ribs you use a double layer of heavy duty foil? Im just cheap enough to ask if one layer would do the same thing. Last Sunday I did back ribs with 2-2-1 which turned into more like 2-2-2. I used a double wrap but ma cheapskate side put 2 slabs in each double wraped packet. Was that a mistake? My ribs turned out pretty much the same as any other time so either they werent too bad before or else I screwed it up some where. Im leaning towards the second one and hoping to lear how to improve. Craig
Second question. How come when you wrap up your ribs you use a double layer of heavy duty foil? Im just cheap enough to ask if one layer would do the same thing. Last Sunday I did back ribs with 2-2-1 which turned into more like 2-2-2. I used a double wrap but ma cheapskate side put 2 slabs in each double wraped packet. Was that a mistake? My ribs turned out pretty much the same as any other time so either they werent too bad before or else I screwed it up some where. Im leaning towards the second one and hoping to lear how to improve. Craig