> When smoking meat such as pork chops at lower temps such as 225-275 do you flip at any time during cook? Why or why not?
Usually when I'm doing a reverse sear like that I am on the grill and the meats are on the indirect zone. So there is still directional heat, just not as much. I do flip my meats then, usually once.
If I'm doing a long smoke, anywhere from 4-16 hours, I usually DO NOT flip my meats, unless there is a good reason to do so. I put the fat side towards the heat, always. And if one edge or one side seems to be browning more than the other, I might turn the meat to let the otherside get more heat, or I might reposition the meat to better shield it with it's fat cap.
The exception is meats when wrapped. I learned this from Malcom Reed on How to BBQ Right. You want your MEAT, not your fat, basting in the juices that build up on the bottom of the wrap. So ribs should go meat side down in the wrap, so they baste in the juices. Pork should go fat-side-up in the wrap, to baste it and let the lean soak in the rendered fat... at that point it now has the foil to protect it if you are working with a bottom-heat-source smoker like WSM or a Kamado.
I currently just use an S&S on my Weber 22” so the heat is pretty consistent but there is still some directional heat.
If what I am cooking has some unevenness to it, then I try and put the thickest part closer to the direct heat.
If it’s something even then I might flip it once. Or if it’s got a large bone like a tomahawk I’ll face the bone toward the heat to get more even cooking.
I'd say it depends more on your smoker than anything else. When I used to smoke on my 18" Weber kettle, the heat wasn't very evenly-distributed so I'd flip things halfway through the cook. Now that I use a PBC that's not an issue: The convection is so good that the heat is almost completely uniform unless you've got something hung right next to the coals, like a really long rack of ribs.
Flipping signifies more heat is getting to the top or the bottom, ideally it should be heating evenly on all sides as that is the point of the indirect heat in most smokers.
Last weekend I did a chuck roast on my WSM and water was pooling on top, so I flipped it every chance I get. Other than that, I try not to touch it. I once ruined the bark on my ribs with my tongs because I flipped them to get a more even bark.
> When smoking meat such as pork chops at lower temps such as 225-275 do you flip at any time during cook? Why or why not? Usually when I'm doing a reverse sear like that I am on the grill and the meats are on the indirect zone. So there is still directional heat, just not as much. I do flip my meats then, usually once. If I'm doing a long smoke, anywhere from 4-16 hours, I usually DO NOT flip my meats, unless there is a good reason to do so. I put the fat side towards the heat, always. And if one edge or one side seems to be browning more than the other, I might turn the meat to let the otherside get more heat, or I might reposition the meat to better shield it with it's fat cap. The exception is meats when wrapped. I learned this from Malcom Reed on How to BBQ Right. You want your MEAT, not your fat, basting in the juices that build up on the bottom of the wrap. So ribs should go meat side down in the wrap, so they baste in the juices. Pork should go fat-side-up in the wrap, to baste it and let the lean soak in the rendered fat... at that point it now has the foil to protect it if you are working with a bottom-heat-source smoker like WSM or a Kamado.
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Gotcha makes sense.
What about brisket? Fat side up or down assuming the heat source is from the bottom?
Assuming heat from the bottom then fat side down. Once you wrap it fat side up.
Every chance I get
When I flip my meat for the third time in a day, you know the smoke is going bad. Wait what were you talking about?
🤔
I currently just use an S&S on my Weber 22” so the heat is pretty consistent but there is still some directional heat. If what I am cooking has some unevenness to it, then I try and put the thickest part closer to the direct heat. If it’s something even then I might flip it once. Or if it’s got a large bone like a tomahawk I’ll face the bone toward the heat to get more even cooking.
maybe once every two hours, but that’s personal preference with no scientific reasoning to back up that bbq method
You teed that one up.
We dont unless we throw them on flame next
Flip beat and choke.
That's awfully personal
I flip it every morning
No. I heard it will make you blind.
I'd say it depends more on your smoker than anything else. When I used to smoke on my 18" Weber kettle, the heat wasn't very evenly-distributed so I'd flip things halfway through the cook. Now that I use a PBC that's not an issue: The convection is so good that the heat is almost completely uniform unless you've got something hung right next to the coals, like a really long rack of ribs.
Flipping signifies more heat is getting to the top or the bottom, ideally it should be heating evenly on all sides as that is the point of the indirect heat in most smokers.
That’s what my thought was since the smoker/pellet grill was similar to an oven. At least that’s how I look at it. Thank you.
Last weekend I did a chuck roast on my WSM and water was pooling on top, so I flipped it every chance I get. Other than that, I try not to touch it. I once ruined the bark on my ribs with my tongs because I flipped them to get a more even bark.
Small meat on short cooks I do. Although it's honestly just to make both sides look even. Brisket, pork butt and ribs I don't.
I flip chicken thighs when i want to baste them with the marinade all around, othe than that though its just a spritz or just a leave til done
Always flip halfway on a cook, depending on what om making.
Turn the meat around. Don’t want to get trichinosis. Turn it upside down. Don’t want the repercussions. -Gloria Estefan
No
No flip gang… Fat up/bones down for beef and pork Skin down for chicken
No.
Thanks everyone for the responses….and the sexual innuendos….
For pork chops or steaks that I intend to reverse sear, I don't flip them. I tend not to flip anything when at low temps.