To Mop or Not? - That Is The Question

BBQBluesStringer

Thought I would puff the embers on this age-old debate... Do you mop when you cook in your BGE? How often? When and why (or why not)? What do you mop on your meats?[p]I don't mop any low-n-slow cooks except ribs where I'll make a mop of the rub, some water and wine vinegar. I'll mop leaner meats with some reserved marinade, or what have you, when grilling on the BGE.[p]BBQBluesStringer[p]

Char-Woody

BBQBluesStringer, One of the basics for the ceramic cookers is the unique feature of moisture retention. For that reason, only in my most humble opinion, I use only rubs, and I have very tender moist baby back ribs in 3 hours of cook at 300ºF. Using of course the old "no peek" system. Spares require a shift to lower temps and longer cooks. Soooooo, I only put sauce like Bonesuckers sauce on the side. Or a good home made Jack Daniels or a vinegar sauce if you like that style. Then I get the best of both worlds.
Just an Old Duffers opinion.
Chow
C~W[p]

Kelly Keefe

BBQBluesStringer,
I like to mop when I'm cooking chicken. Pretty simple mop: little vinager, salt, pepper, some red pepper flakes, onion flakes, dash of garlic. I hit the bird every thiry minutes or so. The wife says it makes the chicken taste better. I can't really taste the dif, but if it makes Momma happy...[p]Kelly

Marvin

Char-Woody,
But...a very respected one!

BluesnBBQ

BBQBluesStringer,[p]I mop usually when I've used a light rub. Sometimes I just use salt and pepper for a rub. Then I'll mop with vinegar, brons sugar, cayenne pepper, etc. This works really well with picnics (the pork shoulder cut, not the outdoor dining event).

bigmikej

BBQBluesStringer,
I avoid opening the lid during lo n' slows by just taking off the daisy wheel for a second and use a spray bottle filled w/ cider vinegar and apple juice to baste my butts and sometimes ribs.