To add to this.. I have this thing i discovered years back playing with my WSM without a water pan trying to crispy chicken up on the top shelf. I called it a 'heat shadow'. Maybe a real name for it.. but thats how I described it.
Its the spot UNDER the meat at the grate.. its was about 20 degrees hotter than the ambient air in the pit and even more of a difference from the spot directly ABOVE the meat. Think like this.. A brisket set on a grate 18 inchs above the coals in a UDS is actually doing the same thing as as a diffuser plate or heat shield when it comes to something on a rack above it. Its trapping heat below it, and diffusing it around the sides and up. That heat shadow is trapped heat, and thats where the radiant heat effect comes in that cooks the meats faster.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
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, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
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