If you're lookin', you ain't cookin'.
My first few attempts at smoking meat were mostly me opening the lid to check whether anything had changed.
The pork shoulder that finally developed decent bark was the one I left alone. During the boring stretches I wrote down the temperature, cleaned up, checked Reddit and bcgame once, and stopped inventing reasons to move the meat.
It still was not perfect, but the surface finally dried and set instead of staying soft from all the interruptions. I had read “if you’re looking, you’re not cooking” before; apparently I needed to ruin a few cooks before it registered.
New smokers: the lid is probably not helping as much as you think it is.
If you're lookin', you ain't cookin'.
This is AI-written. "The lid is probably not helping as much as you think it is" doesn't even make sense.
Yeah. This is a goofy post for sure. When I stop and think about it though, the lids on my pits aren’t very helpful at tax time, nor cleaning the bathrooms, or mowing the lawn. They pretty much are layabout slobs that only ever become helpful as we approach mealtime. These bbq manufacturers really need to step up their game and come up with truly useful lids.
Set it and forget it