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Old 11-09-2018, 10:41 AM   #8
Smoking Piney
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Join Date: 10-24-15
Location: South Jersey Pine Barrens
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I go fat side down. It shields the meat from the more direct heat coming from below, it allows full air circulation around the meat to get the bark forming, and you're not going to leave any bark stuck to the grate when you pull it off.
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Weber Kettle with rotisserie and Vortex
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Last edited by Smoking Piney; 11-09-2018 at 10:46 AM..
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