I’m not trying to slam your method. I just know what works for me, and following the 5-step method caused me no problems whatsoever, and I came into it as a complete novice. So, I don’t think it’s “foolish” to suggest to a beginner to avoid thermometers at first.
And, no, you don’t continually open the lid or door to check the meat. The first two hours you leave everything well alone. Towards the end of your cook time, you can check every so often.
I’m sure plenty of pitmasters use thermometers. I’m sure their cooks are more consistent that those who don’t. But I still feel that learning by intuition first, and using thermometers later gives you more insight into the process than relying on measurement devices.
It all depends on your personality and how you learn. I don’t have anything against thermometers, I just found it a much more useful skill to learn how to cook without relying on them. YMMV, espcially with BBQ, where arguments are part of the territory.
Oh, I don’t think you shoudl change your method at all. It works especially well when cooking a whole hog, where temps are extremely hard to measure without a half-dozen thermometers. Keep at it.
