Smoke or No Smoke

[classicrockgriller]

I have thought about several answers to this question, but wanted to see what others thought.

When I smoke in the Bradley, I usually smoke several things.

I use to flip and flop my smokes, but after a poll found out I was not doing it right.

Since I have stopped I have found that the bottom of my smoke is not as crisp as the top.

Also due to the color of all the Boudain I smoke when I start, I have to flip it around to get an even color after the smoke.

#1 Do you think the top of your product gets the same smoke penetration as the bottom? Or more/less?

#2 Do you think the bottom is not as "done" (as far as crispness)as the top due to the moisture rising and hitting the bottom?

#3 Do you think I am Crazy?

[Tenpoint5]

The first two I have to think about the answer to #3 is obvious to everyone YOU ARE DEFINITELY CRAZY!!! :D ;D

[classicrockgriller]

The first two I have to think about the answer to #3 is obvious to everyone YOU ARE DEFINITELY CRAZY!!! :D ;D

Thanks for your quick answer on #3. It confirms what others and the doctor have told me.

I trust your opinion.

[Tiny Tim]

3 of my personalities say you're normal, the other 7 are undecided and arguing amongst themselves.

edit to add:  Sorry, just had to interject something.  Been to long since I've smoked anything to have any input into #'s 1 and 2...but my day is coming.

[classicrockgriller]

OK, just answer #1 & #2. or your thoughts. (not on 3#)

[Ka Honu]

#1 Do you think the top of your product gets the same smoke penetration as the bottom? Or more/less?

I'm going for "more" on the top. Smoke is particulate and when all is said and done, follows the law of gravity and settles on top of things (unless you're below the equator maybe).  Also, the top is "fully exposed" while the bottom is on a rack, mesh screen, or whatever and therefore has less surface area exposed to the swirling magic.

#2 Do you think the bottom is not as "done" (as far as crispness)as the top due to the moisture rising and hitting the bottom?

No.  I think it's "less done" because it's not as fully exposed as the top to the heat that would crisp it up and any liquids (water, sauce, melted fat and collagen, etc) would flow down through the meat, making the bottom moister than the top.

#3 Do you think I am Crazy?

As already noted, that was a really stupid question.

[Up In Smoke]

I will go with Ka Honu on number one.
On number 2 i thought that's why we did FTC, was to let the juices redistribute themselves through the meat, and
let the temp even out.
number 3.....well i guess i just don't know you well enough to answer with
any confidence. ;)