Quote:
Originally Posted by HK3-
I ended up leaving the foil on for the entire cook. The cook times to meat weight ratios listed in my book are incorrect so far or my smoker is hotter than what they used. Taking notes so hopefully the second time around it will be better.
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Two things...
Depends where the thermometer(s) are located in your lid/cooker as to how accurately they will reflect the grate temps. You can also probably take them out and test or possibly calibrate them, depending on the design, for accuracy.
Keeping food wrapped in foil while cooking will cause your cook times to drop dramatically as it traps the heat and creates a braising effect around the meat.