British BBQ Society Forums

Not sure I get the foiling thing during the smoke.
Get it ok for resting the victim and keeping it warm but what meats should I be foiling during a smoke, when is best and what does it bring to the party?
Once again apols for a basic newbie question but it keeps cropping up on the forum and I don't get it.

Can of worms opened

Foil will accelerate cooking, protect from further smoke penetration and preserve colour. Also allows mid cook marinading. Some people swear by it, others detest it.

I put foil on my ribs if they seem to be burnt, especially the underside of the rib. haven't foiled anything else.

I only foil if I need to accelerate cooking. I did try the 3-2-1 method on ribs once. Didn't care for how they turned out.