That is the question!
Long time, first time. (Long time griller, first time egg owner). Lets see, in two weeks I've already cooked 5 sets of appetisers, two deserts, 3 sets of steaks, tri-tip twice, and two sets of veggies - so I have a long way to go still. Oh, and I've already replaced my gasket (felt one - came loose after third cook, no glue residue where it came off, so never really adheared IMHO)
Never used foil to wrap what ever I am cooking - but see that many folks use it after 2-3 hours for stuff like ribs & pulled pork (from what I've read on the forums thus far). I suspect this may be along the lines of religious wars, or Mac versus PC... but I'll dare to ask anyway.
What's the expectation from wrapping stuff in foil part way through a longer cook?
A) increased moisture retention?
B) keep the meat from further browning?
C) inhibit additional smokiness?
D) keep the exposed ends from overcooking?
E) all of the above
F) none of the above
G) beats me, just sounded like something to do!
I'm all for experimentation and trying something new, but would like to know what is expected from doing this.
Thanks in advance for your response!