What would consider yourself.........

Bama Egger · March 2006

....a BBQer who keeps the lid closed the entire cook or someone who is spraying, glazing, mopping, etc. slow looks for Butt, Ribs or Brisket?[p]Whatever happened to the belief of "not peeking"? I noticed more and more slow cooked items with sauces and glazes on top. I guess with the BGE it's necessary since the cooking area is small as items need to be rotated, especially ribs.[p]Just curious,
Paul

Rumrunner · March 2006

Paul, 'peeking' on gassers and metals, etc meant a loss of considerable heat and a considerable time to recover the heat. With the Egg, and other ceramic cookers, the heat is held in and the recovery time is practically nil, depending on how long you've been 'peeking', that is.

MasterMason · March 2006

Paul,[p]I have done several 16-20 hour cooks that once the lid was closed it didn't get opened again until the internal temp was where It needed to be. Usually when it gets opened it is because someone else wants to see it.[p]

Rollocks · March 2006

I never peek unless I get an unexplained temperature spike/drop or excessive unexplained smoke.

fishlessman · March 2006

Paul,
for low and slows, the only time i mop or glaze would be the final quarter hour on ribs. i do this with the dome open. i never open the egg for brisket or butt unless im checking to see if its done

Woody54 · March 2006

Paul,[p]Hi. my name is Woody and I'm a peeker.
I am trying to break the habit by opening the daisy wheel wide open and looking down with a flashlight.[p]Woody54

What would consider yourself.........

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