I've been opening my smoker way too often to check on the meat

I was making a brisket for a family thing in Austin, and my neighbor, a guy who's been competing for 15 years, came over. He saw me peeking every 30 minutes and just said, 'If you're looking, you ain't cooking.' That simple line hit me. I realized I was letting all the heat and smoke out, making my cook times longer and the bark less solid. Now I'm trying to trust the process and my thermometer more. How do you guys fight the urge to lift the lid?

2 comments

2 Comments

jade2711mo ago

Yeah, that's why I finally got a good wireless thermometer, so I can watch from inside.

joseph_hart1mo ago

My old Weber kettle taught me the same lesson. I set a timer for two hours and leave it completely alone, no matter what. The drop in temperature from opening it can add an hour to your cook.