Just wondering... Is there some advantage to hanging the meat (beyond getting more meat in the cooker) vs. laying on the grate? For example, does the heat / smoke have a better opportunity to hit the meat on all sides vs. the "bottom"? Then again, maybe I am trying to overthink this...
David
Hey David, check this out... Here's a little info from Dr. Greg Blonder
There are a couple of reasons. These vertical cookers are almost always much hotter near the bottom than the top. Sure, heat rises, but the fire is on the bottom and it heats up the steel, which conducts heat up along the side. Plus air vents at the top side edge, reducing heat accumulation under the lid. The Pit Barrel is a 30 gallon drum, vs a 55 UDS, and that really drives thermal conduction higher towards the bottom in a small drum, and closer to the fire.
The meat distribution relative to the vents matters. If you place the meat horizontally on a grate, rather than hang, it acts as insulation between the fire and the lid- so the air actually becomes cooler in the gap under the lid. And more humid. Remember, its 90F outside air on one side of the lid, and 140F meat temp on the other side of the lid. At least if the meat blocks the lid from the fire. Hung vertically, heat flows around the meat to the vents, so the meat is encased in a bubble of hot air. Less cool dead air at the top of the drum.
Finally, juices drip off vertical meat faster than horizontal on a grill, where they pool on the bottom of the meat and on the grate. This extra liquid enhances evaporative cooling, and thus slows cooking.
