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Unread 05-07-2013, 10:08 AM   #3
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Quote:
Originally Posted by jmoney7269 View Post
... I heard that reverse flows can transfer that burnt fat flavor onto other meats while cooking. ...
I've never heard this nor experienced it, nor have any idea HOW this might occur. The reverse flow would take the grease the other direction, away from the fire, so burnt fat? Perhaps sizzled, as said above, but non-RF's can do this too...

Just the opposite; RF irons out hot spots and gets a more even smoke distribution.

I have both, and I've cooked on many of both types. Frankly, IMHO, RF is superior, if made by a reputable manufacturer who knows what they're doing.


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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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