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Warning: I ran my stick burner with the firebox door cracked for 2 hours and the bark on my pork butt turned out totally different
Cooked two 8 pound butts side by side on my Old Country Brazos in Waco last month and ran one with the door cracked about an inch to keep temps down around 250 and the other with the door shut riding at 275. The cracked door one came out with almost no bark at all after 9 hours, just pale gray meat, while the shut door one had that dark mahogany shell I was actually after. I think the extra airflow dried the surface out too slow or something, I honestly don't know the science behind it. Has anyone else messed with door position like this and seen the same thing, or did I just get lucky with one of them?
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