Yoder Smokers Community Forum

26 racks in total!



Also managed to squeeze in two dozen jalapeno poppers while they were foiled



It was an epic cook, turned out pretty well.

I don't think i'll try do 26 racks again unless i go the whole cook without foiling them.

Will have to try next time!

I hear that man,,, I had to get serious last time I had to foil 12 half racks...

epic indeed!!!
get yer pellets worth on that'un...

Stellar!

Poppers and ribs, some of my favorite foods! Nice job!!!

Now that is the way to do it!

Impressive, most impressive.

So tell me, why are you guys foiling your ribs? Just to keep them moist? Only ask because I had never done this before. On my propane BBQ, I only did indirect cooking of ribs, no foil, just some sauce near the end and a full smoker box over the one burner.

Yours turned out looking awesome, I bet they taste equally as good too! Look forward to doing ribs on my Cheyenne!

Some foil to add flavors like brown sugar, honey, apple juice, etc. Some foil to speed up a cook if the meat is running behind in a timeline. Some foil because they don't run a clean fire (doesn't apply to pellet pits) and don't want to "over smoke" the meat, but that's just a band-aid as the result of a bad fire. Some foil because they saw cooks on BBQ Putmasters use foil for everything.

When competing, foil is almost always used because it can be a tool to add more flavors to the meat. When I'm cooking at home, the only time I use foil is if I'm running behind and need to speed things up. This usually ends up being the case for me with brisket and pork because I have a hard time getting my lazy butt out of bed in time to start the cook when I should.

If you've never fouled before, there is no need to start now unless you feel the desire to try something different. But be prepared for a faster cook time, otherwise the food can get overcooked easily if you aren't paying attention.