On Sat, 18 Jun 2005 09:00:52 -0500, Graeme...in London
> wrote:

>
> "Glenn" > wrote in message
> ...
>> NO! NO! NO!
>> Fat side ALWAYS goes UP. That way the fat runs through the meat keeping
>> it moist.
>
> Glenn, sorry but you're wrong. The general consensus, and this has been
> discussed on this ng umpteen times over the years, is that in a bullet
> smoker it's fat side down but it's fat side up in an offset.
>
> Graeme

I did fat side down yesterday. It turned out great using dry rub even
though it took 10 hours. What a great (late) meal we had! Thank you all
for advice!
>
>



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//ceed