Quote:
Originally Posted by BobBrisket
You know someone is going to test this.  |
Honestly I can't imagine why the radiant heat wouldn't affect the meat closest to the fire, but I have never tried one of these cookers either so I have no direct experience to draw from. I can tell you exactly what the effects of direct line of sight from fire to meat are in a WSM without a water pan in it, and they are significant enough to have to compensate for (i.e. flipping or turning).
Quote:
Originally Posted by Smoothsmoke
Here are two reviews stating the the meat closest to the fire gets more done and dry, even inedible according to one.
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In all fairness, the one that said they were partly inedible also said they were overcooked. Maybe it's different when a rack is in at the right time and temp to be done properly in the middle? IDK. Regardless, I'm having a hard time seeing how the radiant heat doesn't enter into it.
Edit: I've seen some "spirited" opinions and discussion on the merits of this cooker but I'd like to keep this cordial, factual and informative. Thanks in advance.