Which side of the meat should I place down on the BGE

Captnrontx

I recently read an article where it stated  that since the heat on the BGE comes from underneath you should always place fat or skin side down.  What has been your experience, if you cook fat or skin down?

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ColtsFan

Fat Down. Always. Fight Me. 

Foghorn

Fat toward the heat.

With that said, on a low and slow cook, if you take the time to block the heat extremely well - allowing it to only rise in the periphery around your heat blocking devices - then the hottest part of the cooking chamber will be the top as the heat will rise and accumulate in the dome.  

IF you do that, then put the fat side up. 

Or you can do it ALL WRONG.  

Captnrontx

 BGE is so versatile.  

GrateEggspectations

Highly controversial post for a Friday night. 🙃

lousubcap

You will get both as the preferred option when going indirect.  My default is the fat side to the hottest part of the cooker, regardless of what that rig is.

Should you go high in the dome then the reflected heat makes a case for fat side up.  As with most things BGE-there is no wrong answer-experiment and see what you prefer.

Paging @Foghorn as he is the champion of fat side up. 

And yes, a great Friday opener. 

Captnrontx

I e tried it both ways and I found that when I cook pork belly if the fat side is up, it does not render as well as I would like. Therefore, not fighting anyone, I’m convinced fat side down. Just needed confirmation of opinions.  Thanks to everyone for you answer. 

shtgunal3

Fat side up. However, on butts I completely remove the fat cap if cooking in the egg and also remove most if egging a brisket. 

RRP

Captnrontx said:

I recently read an article where it stated  that since the heat on the BGE comes from underneath you should always place fat or skin side down.  What has been your experience, if you cook fat or skin down?

,

About that article…”Who say all these things they say I say?”

dbCooper

Captnrontx said:

I e tried it both ways and I found that when I cook pork belly if the fat side is up, it does not render as well as I would like. Therefore, not fighting anyone, I’m convinced fat side down. Just needed confirmation of opinions.  Thanks to everyone for you answer. 

Go with Duroc belly's, I go fat side up with them at gasket level.  Fat down will be fine if you don't mind the renderings bypassing the meat.

Ike

When I smoke a butt, I trim off the fat cap and smoke the butt in a disposable pan.  I mix up a spritz that will enhance the au jus in the pan that I pour over the butt after pulling.  Trimming the fat cap before smoking helps the au jus stay less greasy.

Ozzie_Isaac

I set my meat with Fat Cap facing east.  Always east.

Ike

Ozzie_Isaac said:

I set my meat with Fat Cap facing east.  Always east.

Yah, but which side of the continental divide side are you on?  If one is on the other side does it require a reversal in fat cap direction? How about north/south of you?  I always thought butt was an easy cook.  Now i am going to have to figure out all of the directions, then take my dog out for a poop and mark out which direction he faces when he does his business, then go from there.  Good chance I'm inebriated before I can get started.  But that is only for the first cook though, second cook I will be ready and have things set up and it should revert back to being an easy cook.  Smoke 'em if ya got 'em.

Ike

Ozzie_Isaac said:

I set my meat with Fat Cap facing east.  Always east.

Yah, but which side of the continental divide side are you on?  If one is on the other side does it require a reversal in fat cap direction? How about north/south of you?  I always thought butt was an easy cook.  Now i am going to have to figure out all of the directions, then take my dog out for a poop and mark out which direction he faces when he does his business, then go from there.  Good chance I'm inebriated before I can get started.  But that is only for the first cook though, second cook I will be ready and have things set up and it should revert back to being an easy cook.  Smoke 'em if ya got 'em.

Ike

I blame that mess on Vanila and Four Roses, not that it was mixed tho...might be something to think about for the next post, tho.

CPFC1905

Ozzie_Isaac said:

I set my meat with Fat Cap facing east.  Always east.

You're not referring to food here are you? 

CPFC1905

Captnrontx said:

I recently read an article where it stated  that since the heat on the BGE comes from underneath you should always place fat or skin side down.  What has been your experience, if you cook fat or skin down?

,

This thread is absolutely the reason why I congest this forum. 

Duck, skin side down on a cold surface.
Pork belly, skin up but because of the high heat to get the crackling you risk burning the flesh side - although that's quite tasty too.  Cook's treat. 
Beef / lamb on the bone, always fat side up to render.  I am cautious about burning the fat and causing an acrid taste. 
Poultry, I start with lower heat and then go for the crisp at the end. 

Captnrontx

Ozzie_Isaac said:

I set my meat with Fat Cap facing east.  Always east.  You must be a Freemason. 

fishlessman

Ike said:

Ozzie_Isaac said:

I set my meat with Fat Cap facing east.  Always east.

Yah, but which side of the continental divide side are you on?  If one is on the other side does it require a reversal in fat cap direction? How about north/south of you?  I always thought butt was an easy cook.  Now i am going to have to figure out all of the directions, then take my dog out for a poop and mark out which direction he faces when he does his business, then go from there.  Good chance I'm inebriated before I can get started.  But that is only for the first cook though, second cook I will be ready and have things set up and it should revert back to being an easy cook.  Smoke 'em if ya got 'em.

My dog faces north.  as good as bringing a compass. Have read that most do.....