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Smoking High in Dome vs Felt Line

phswrestler125
phswrestler125 Posts: 17
edited February 2022 in EggHead Forum
Has anyone tried smoking meat higher in the dome versus at the felt line ? Any substantial differences with the meat smoking higher in the dome ? I am wondering if the smoke/air around the meat will flow across the meat faster since it will be higher in the dome as the air exits out of the top. I also wonder if having the meat higher in the dome will get hammered by the heat from the ceramics? 

Will be doing beef plate ribs tomorrow for a late valentine's meal, so wondering if it would do me any good to smoke higher in the dome versus at felt.
Marcus - Franklin, TN
Large BGE - CGS Woo & Spider
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Comments

  • dmchicago
    dmchicago Posts: 4,517
    Not the expert but I don’t think ribs benefit from being higher in the dome. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • 1voyager
    1voyager Posts: 1,157
    edited February 2022
    I agree with @dmchicago about beef ribs. No benefit.

    On the other hand, spatchcock chicken, wings, etc. benefit greatly from cooking raised above the felt line.
    Large Egg, PGS A40 gasser.
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