Yes, of course you can do it. I have in the past, but I make sure to have everything ready to go so when I open the oven it's for the shortest time possible. It does take a little bit for temps to recover, but just work that into your timing. Most times it's not necessary because it is such a moist cooking environment. But mopping does add a layer of flavor. It's a personal choice.
Basting was common place in traditional Texas steer cooks over open coals...L.B.J. style.
Prior to the modernization of stick-burners and converted oil drum smokers, they were drafty, requiring frequent basting.
Given the airtight construction of Cookshack elecric smokers, basting is strictly optional. The only downside, as Vicki points out, is the additional time needed due to heat loss when the door is opened.
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