It says in the instruction manual of the BS611 to not use tin foil as it may cause damage to the smoker. I have seen on Youtube and read in the forum that use tin foil in the 2-2-1 method. Is this OK?
How do you know when they are done for sure? Is there a temperature of the meat to let you know when they are done?
Two replies so far in your other thread on this. ;)
Answered the foil question in the other post (it is best to just post a question once -you get a better understanding of the answers when they are all together.
What type of meat? For ribs I do the 3-2-1 for spareribs and 2-2-1 for baby backs. Regardless of which method, when near the end I do a toothpick test. Prick it with a toothpick, and judge the tenderness.