Bones

When you have meat or fish with bones, the bone tissue plays a role in the cooking process. The way heat is transmitted by bone can be compared to ceramic in a kamado. It can take a while before bone tissue has achieved a certain temperature, but then it will transmit the heat very effectively. Because of this time delay, it is more of an issue when grilling hot and to a low temperature, like medium-rare. This is one reason why a rib steak is often more red closer to the bone.