Hello all. So I've been cooking on the wsm and so far have done rib steaks, ribs, pork butt, pork loins, and chicken. One thing I noticed was that the meat looks more cooked where it's touching the grates and not the top side. I've always checked internal temps but am I supposed to flip a pork loin, chicken breast, or roast? Can the meat be done in the middle but not on the top surface? Does it cook more evenly? Thanks!!!