Using mop, opening door?

The common rule of thumb is that you add 30 mins of cook time every time you open up the door. Many find that the mop is not necessary because of the ability of the CS to retain moisture.

The other rule of thumb is that it takes about an hour and a half per pound. I often find this to be too long.

Remember, "It's done when it's done!"

Isn't there a possibility when the door is opened that the inflow of air will cause the wood in the firebox to flame up?

Wrenchead

There's not much wood in the wood box to start with, and by the time you open the door, most of it is probably charred anyway. (The smoke goes in the meat while it is cold; once it gets hot the smoke doesn't have much effect. This is why you don't need to use much wood.) I don't think there's much danger of a flareup in a Smokette with the recommended amount of wood.

Donna

I think the 30 minute rule is a bit generous. The last time we did ribs, we had a temperature probe dangling in the Smokette. We would open and mop then close the door. The temp would rebound in about 10 minutes. We didn't loiter with the door unnecessarily open, just get in and get done and get out; about 45-60 seconds in duration.

If you want to mop the butt, go ahead and don't worry too much about lost time. If you mop 2-3 times I figure you will add 30 minutes TOTAL to the cook time.

i tried spraying a syringe through the vent hole in the top. but i think there is enough moisture inside that moping isnt helpful. jan

Opening the door is a waste of time and heat. It is for people who have no patience and do not trust their rub.

I have cooked several butts with and without mop. I have found that in a 150 you can add several hours to your cook when you mop. I usually cook three full picnics at a time and they will take around 20 hours if I mop. I feel the mop gives the final pulled pork a deeper flavour and tastes more like the Tennesee shoulder I try to duplicate.

How long you owned that smoker and you're just now Opening the door???

We need to get you back into this Smoking Thing Miss Cookshack

I think mtcooler has a good point. There is already an opening on the unit (vent hole). of course it isn't as large as the door opening , however if you were to use one of those pressure sprayers...like the lawn & garden type , you should be able to insert the spray nozzle and cover just about any kind of meat once you angle it from side to side......hmmmmm?

I did a 5.29lb Butt yesterday, sprayed at 6 hrs with a mix of white vinegar and apple juice, then waited until the internal temp hit 190 and took it out and pulled it. The spray gave an incredible bark and the inside was as juicy as can be. A white hamburger roll, some bbq sauce and coleslaw on top and oooooooeeeee was it good.
I found a great temp probe at Bed Bath and Beyond for $20.