My basic rule of thumb is:
If something NEEDS to be cooked--cook it first.
The inside of a fatty just does not stay in the "cooking heat range" long enough to get it done.
Possible exception would be short cook items like shrimp.
But even then, I would probably pre-cook (at least partially) and let the fatty heat them back up.
I sometimes even partially cook peppers, onions, and such to develop the flavor first.
Just a thought.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.