Pigs,
Cappy explained my popcorn post very well, it wasn't anything against you. To foil or not to foil is a long going debate and I was looking forward to watching everyones input.
Here's mine. I never used to use foil and didn't believe in it and was very anti-foil actually. I got tired of making good BBQ one day, and then sub-par BBQ the next day, and then good BBQ again the following day. I did everything the same exact way everytime, but would have very inconsistent results. Then a very well known "BBQ Guru" explained to me, that alot of folks, ESPECIALLY in competitions will foil for the main purpose of making consistent BBQ everytime you put a piece of meat on the pit. Does it make better BBQ? I wouldn't necessarily say better, but you make a good quality finished product EVERYTIME. Does foiling make mushy BBQ? It can if you leave it foiled long enough to actually boil in it's own juices, but if done right it will not. The only BBQ I don't foil is pork shoulder and chicken. But I foil ribs, briskets and chuck rolls everytime I cook them and will continue to do so even if I cook 100 pieces of meat a day. To me it's worth the cost of the aluminum foil, to be assured my BBQ will taste exactly the way it did the last time I cooked it. Sounds like you cook alot more meat than I do. But If you are able to cook a superior product you are 100% happy with, without foiling everytime you cook, more power to you. I sure can't and wouldn't let my integrity rest on it. When I make BBQ or anything for that matter, I want it to taste great and taste great everytime I make it. Foiling and the advice from people that have been BBQ'ing since before I was born have helped me more than anything else.
So the bottomline is there's no right or wrong way, as long as you can make good consistent Q everytime you make it. Whether it's foiled or not.