Originally Posted by oleras
Thanks for all the feedback folks, i appreciate it. It will be a nice smoth learning curve hopefully.
Demosthenes9, that makes perfect sense. Looking at the pics you can see what part of the joint was on the grills and hence ended up getting more heat and having an uneven level of doneness.
Besides using the bricks to deflect direct heat away, would it be normal to turn the piece over midway ?
Yes, it would be "normal" to turn the piece over midway, but even then you can still have some issues. More below in my response to Danny
Originally Posted by KC5TPY
Hello. That Demo.. He just jumps up and surprises ya. That brick idea is one very good idea I had not thought of. And I thought he was just a pretty face. buddy!
I don't know why folks think they should put the meat on the smoker and never touch it. YES! Every time you open the door/lid you are letting out heat and smoke; "if you are looking you ain't cooking". I flip my meat and rotate it 180 degrees every 1/2 hr. to 45 minutes or so. Not something I "TIME". Maybe quicker if the temp is a bit high and a little longer if the temp is a little low. I will also move meat to different parts of the grill if cooking multiple pieces. Today I started with 4 chicken leg quarters and then add 3 ribeye steaks. This DOES need to be like a military operation. Plan it well before opening and you may need some help. Lose as little heat as possible. Here's how it goes: Tongs in hand and a mental picture of what is where. Missus "snatches" the lid off. Quick visual assessment ( everything looks like it is cooking evenly? ). Flip, turn, move and add ( more meat or baste or whatever ). Missus puts the lid back. No matter the smoker; even if I am cooking a 7-10kg. brisket I flip and rotate every 1/2-3/4 hour. Just my way of doing it. Keep Smokin!
Oh yeah, I agree. I have no problems with looking while I'm cooking and I toy with things throughout the cook. I try to stay away from arguments about it, but most smokers/grills will recover temp quite rapidly after taking the lid off or opening the door. Meat temps won't drop that much either during the brief amount of time a door/lid is open. Granted, you don't want to have the door/lid open for 20 or 30 minutes at a time, but a minute or two here and there aren't going to hurt anything.
When it's all said and done, my only real concern is the final product, how it tastes, and what it looks like. Here's part of a batch of 40lbs of roast beef that I did back a while ago.
This was from 16 Sirloin Tip roasts that I did in my vertical smoker. Notice that the color is consistent from edge to edge on each slice. There's about 1/'4 inch of smoke ring on the edges, but what isn't there is a 1/4 or 1/2inch band of well done meat.
With regards to just popping the top and flipping the meat, in a perfect world, that could work. But, there are a number of things that could still cause some problems and lead to some unevenly cooked meat. One of the biggest is a personal failing of mine, which is that I often lose track of time or lose focus. I SHOULD rotate the meat after 30 mins, but something else pops up and maybe it's 45 mins before I turn the meat. Or I might forget which way I have been turning it and lose track of which side should be facing the heat next.
Again, there's any number of things that might lead to the meat being cooked unevenly and I have found that placing two bricks down inside my kettle to act as a heat shield will take care of all that for me.
The setup is something like this:
This isn't a concern in my vertical smoker as I run with a water pan filled with sand acting as my heat deflector.
Edited by Demosthenes9 - 6/19/15 at 8:34pm