Basting, Temps and Opening the pit

[Guy Incognito]

Greetings:

Using my offset smoker for the first time tomorrow and am going to start with St. Luis Style Ribs. Figure I would start there before graduating to Brisket so I get to know the pit.

Okay, so for ribs I note that you should mop or spray every so often to prevent drying out; however, I am also told don't open the lid or you lose all your built up heat. So the dilemma is I have to open the pit to mop but I can't open the pit or I lose heat. Which brings me to my next issue, heat.

My pit does not have a thermometer so I have no way of knowing the temp. My plan is to use the Boy Scout hand method (if I can keep my hand there for 1 second it's 425F-450F, 2 seconds 400F-425F, etc. etc.) My goal is about 7-8 seconds or 275F-300F.

My grandfather used to say "By the time someone says in order to make a long story short they are usually too late", but, in order to make a long story short am I way off base if my plan is to bring the pit to temp using the hand method, place the ribs, open every hour to baste at which point I will add more wood to replace lost heat until ribs are done? 4 pound slab for about 5-6 hours estimated.

Thank you in advance for the responses yet to come.

Guy Incognito

P.S.-I plan on using 90% oak with 10% pecan. I prefer mesquite but sometimes the smoke overpowers the flavor of the meat.

[k.a.m.]

There is no need to spritz or mop ribs. You can go the full cook with or without foil and never spritz. The key is to not over cook them if you leave them open for the entire cook.
As far as cooker temps, go to your local grocer or Academy and get you a digital meat therm. Push the probe through a potato and lay it on the grate. Just don't pinch the wire in the door.
This is what I use sometimes.
Digital therm.

[Guy Incognito]

Thank you. So do I keep the lid open just a crack to let the wire out?

[BluDawg]

Thank you. So do I keep the lid open just a crack to let the wire out?

Yeah thats fine just run it in at the corner.

[DATsBBQ]

I'd go buy an Tel-Tru thermometer and install it. Drill one hole, easy. http://www.teltru.com/s-43-barbecue.aspx

[dub']

openin and lookin
aint cookin

[Okie Sawbones]

Yep, I have two Tel-Tru thermometers in my off-set.

[RWBTEX]

Yup to be consistent you need a real thermometer, takes a lot of guess work out. I did a small slit on my chamber at bottom of both doors with a small grinder, just enough so the wires don"t pinch.