It depends on which cooker I'm using. If I'm using the kettle with SnS, lifting the lid means I affect the temperature, and regular lid lifts affect it a lot. Plus, the bark in a kettle doesn't get too hard so optimizing bark is a goal. I also wrap with the kettle depending on how much time I have before dinner.
If I'm cooking on my Jambo offset, that thing has so much airflow that I can't let things ride the whole time, the bark becomes so thick and hard it is inedible. So I always wrap to limit the bark. Also, opening the lid on it doesn't affect temperature one bit, and I'm out there every half hour anyway adding another split to the fire, so when I remember I'll open it up and spray the meat. I haven't done a side-by-side to see if it makes a difference, but the end product is good and it takes little to no effort to do, so I'll probably just keep doing it that way.
If I'm cooking on my Jambo offset, that thing has so much airflow that I can't let things ride the whole time, the bark becomes so thick and hard it is inedible. So I always wrap to limit the bark. Also, opening the lid on it doesn't affect temperature one bit, and I'm out there every half hour anyway adding another split to the fire, so when I remember I'll open it up and spray the meat. I haven't done a side-by-side to see if it makes a difference, but the end product is good and it takes little to no effort to do, so I'll probably just keep doing it that way.
Comment