I gather that most people don’t flip their meat when smoking low and slow but I have been noticing that most larger cuts I’m smoking (pork shoulder, chuck roast, etc) tend to be a decent amount hotter on the bottom than the middle or top of the meat when I probe. I know these things can have different temps all over the inside but it seems more like there is too much radiant heat penetrating the deflector and drip pan. I also had some rolls I tried to bake on a sheet burn pretty bad on the bottom. Does anyone else have this problem or any tips? Should I be using a shelf to elevate the meat more or just flipping half way through or something?
Stampede Meat hotter on the bottom
- Thread starter Tboog86
- Start date
I noticed the same effect while smoking Ip some homemade bacon last night. The final product turned out great, but the doneness was uneven in the way you described. I positioned the belly in the middle of the grill, which is over the fire pot and deflector. My next attempt will be off center.
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- Saint Helena Island, SC
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- Bullseye
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- WyldSide
One thing to check is the drip pan if you are using foil. These grills are convection ovens and any obstruction of the areas not covered by the drip pan is not a good thing. That would include foil that doesn’t fit well and food on this area of the grates.
Ostrichsak
Well-known member
Low ambient air temps will cause the burn rate to be higher to maintain the same temp at the probe and this will be focused on the drip pan. I notice that in the summer my temps are much more uniform in the chamber as the pot doesn't have to burn as hot to keep temps at the desired set point. This behavior is magnified the higher that desired set point is and the lower the ambient air temperature. It's also behavior displayed by other similar pellet smokers from other manufacturers so not a problem of this particular smoker design IMHO. I cook thin crust Papa Murphy's @ 400deg in the winter months and 425 in the summer months for this exact reason.
I get the same, also on both my gas ad charcoal grills. I have flipped a few butts at the 1/2 way point which takes care of it but they look funky with grill grate lines on the top. If I recall correctly it softens the bark somewhat.
I don't find the temp difference has any real effect on briskets or butts.
I don't find the temp difference has any real effect on briskets or butts.
I have not done that test, but today, I did fire up the 590 and put a ThermoPro thermomometer on as well. Honestly I was shocked as they were with consistantly within 5 degrees of each other. From time to time one would spike maybe 10-14 degrees, but then both get back to within 5 degrees of each other.
I say this because when at my local butcher he specifically asked if I had a probe seperate from my grill and I told him yes. He said it is a good idea to have more than one source!
Next week BRISKET!!!!!
I say this because when at my local butcher he specifically asked if I had a probe seperate from my grill and I told him yes. He said it is a good idea to have more than one source!
Next week BRISKET!!!!!
You know what, I did the same thing on my pork shoulder cook yesterday and I was really surprised by the results! When I set it to 225 I got 225-235 at the grates and 240-250 near the top of the meat. Can’t argue with the data so I guess I’ll just let this one go and stop overthinking my cooks!
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