If you want to cook for the masses, then reverse flow is the way to go, because like the Brethren have stated, better/even temp control across the smoking chamber.
I have an off set and just cook for my fam damily, and I struggle just doing a half a dozen racks of ribs because the temp differences from one side to the other are more than 50 degress.... but it works fine if I'm just doing a single shoulder or a brisket.
My thoughts are the same as with shot guns. My first one was a pump, after that they're all auto-loaders....I'm not sure what my next pit will be, but I know what it won't be.
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