Just getting started with the whole BBQ thing. Trying to read everything. Do you use mops while smoking or just grilling? Seems like you would open the door too much. If you use a mop do you put sauce on too?
Mark, I just purchased a smokette last month and so far have tried chicken, pork butt, and ribs (both babyback and pork spare). I can tell you that there is absolutely no need to mop. Everything has come out extremely moist so far.
Agree with what's been said. I don't mop, but when I've checked to see if my ribs are done, I've spritz them lightly with apple juice. Otherwise, the Cookshack is so moist that I don't mop.
A good finishing sauce works sometimes depending on preference. Just had pepper garlic pork loin for dinner, no mop but injected apple juice before the smoke. We were pleasantly surprised at how moist it was.
Sometimes I put a small glass jar of apple juice on the bottom rack of the smoker while doing ribs, and the steam from the juice helps moisten the meat. Others use wine, cranberry juice, etc. I've experimented with these as well, and they all work fine. That being said, almost everything comes out moist anyway.
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