On Sat, 18 Jun 2005 14:54:47 GMT, "Jack Sloan" >
wrote:

>
>"Glenn" > wrote in message
m...
>> NO! NO! NO!
>> Fat side ALWAYS goes UP. That way the fat runs through the meat keeping
>> it moist.
>>
> Please tell me how the fat "runs through the meat".
>Jack(Who thinks it's an old wive's tale)
>
I dunno about it running 'through', but it must run down the sides as
it renders off the cap. I have no experience with barrel type
cookers, but on a K it doesn't much matter as the heat comes from all
angles. I've seen the Eggs at work and they seem to behave
identically.

Harry