7. Resist the urge to peek
We know it’s tempting, but try not to open the lid too often. Every time you lift the lid, you let out precious heat and smoke, which can make it harder to maintain your cooking temperature (and significantly extend your cooking time). Only open the grill to replace wood, add coal, or check the internal temperature if you don’t have a probe thermometer.
8. No need to flip
Because your meat is being cooked via indirect heat, there’s no need to flip it during the cooking process. The heat and smoke will surround the meat, ensuring an even cook from all angles.
9. Set up a water pan
Placing a water pan inside your grill can help regulate the temperature and keep the environment moist. You can stick with plain water, or get creative by using juice (apple and pineapple are popular choices) or even beer for added flavor.
10. Keep a smoking journal
No two smoking sessions will be the same. Keeping a log of your smoking process is a great way to improve over time. Take notes on everything, including what you are cooking, how long your meat took to cook, the type of wood you used (and how much), the temperature you maintained, the rubs or marinades you applied, the final flavor, and even the weather conditions. With this information at hand, you can refine your methods and replicate your best results during future smoking sessions.
11. Add sauce towards the end
If you’re planning to sauce your meat, wait until the last 10-20 minutes of your cooking process. Adding sauce too early can cause it to burn because of the sugar content, so it’s best to brush it on just before finishing to get that perfect glaze.
