Some more questions here....sorry, but did not use the search to see if this has been covered. I know that you are supposed to load your meat, add the wood, set the temp and leave it alone. I was reading the Smoke and Spice book and it talks about mopping, basting, or spraying the meat with juice/mop sauce during cooking. It also says that you should not do this with an outdoor oven smoker like the CS. Some of you have mentioned doing this in other threads. If I have some ribs, or some picnic/butt in their should I be giving a spray or a mop at all during cooking?? For ribs for example I was planning on leaving them alone and when they are done, taking them out right to the hot grill to basted them with bbq sauce....But what about during the cooking process???
DK.
Original Post
