- Aug 5, 2015
- 7
- 10
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!!!
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!!!