DoctorCueNC
Knows what a fatty is.
- Joined
- Apr 16, 2015
- Location
- Angier, NC
I recently started cooking on a stretch 36 Lang reverse flow. I know in most regular offset smokers you turn the point of brisket and horn of pork shoulder toward the firebox to help protect the flat and money muscle from higher heat so the cook is more even.
Due to the way the reverse flow works where heat is sent under to one side then up and over and back to exit I've wondered which side would need the protection.
Is it still the firebox side or since the heat comes up and over on the opposite side is that where you need to turn the thick parts of meat? Any advice is appreciated as I have a pork contest in about a month.
Due to the way the reverse flow works where heat is sent under to one side then up and over and back to exit I've wondered which side would need the protection.
Is it still the firebox side or since the heat comes up and over on the opposite side is that where you need to turn the thick parts of meat? Any advice is appreciated as I have a pork contest in about a month.
Last edited: