Offset vs Reverse Flow

Only thing I can say is that the two I've cooked on were the best smokers I've ever used. Once it gets up to temp (which does take a while), it is constant from the firebox side to the other end, no matter how large the smoker is. Both were very easy to keep up to temp also.

Originally, I built my cooker as a standard offset. After cooking on it for 2 years and battling the hot spot where the heat dumps into the cooking chamber, I redesigned it as a reverse flow and fully insulated it. Now I have even temperatures throughout, and no hot spot. When I build my next smoker, it will also be a reverse flow. After cooking on both, I don't see any reason to cook on anything other than a reverse flow if I'm choosing between standard offset and RF.

I have an older non-RF offset. Hotspots, uneven smoke sometimes, etc. On my Lang RF; none of the above. If I want a variation front to back on temps, all I do is lower the front a tad. Dead even or ever-so-slightly higher on front an the temps are almost exactly the same front to back.

That's an interesting question... and good information within these threads;

http://www.bbq-brethren.com/forum/showthread.php?t=122296
http://www.bbq-brethren.com/forum/showthread.php?t=101466
http://www.bbq-brethren.com/forum/showthread.php?t=100327
http://www.bbq-brethren.com/forum/showthread.php?t=52424

To make a long story shorter; a traditional offset has more hotspots than a reverse flow smoker.
Many higher end fabricators will add baffles and plates to 'tune' for better even temp control.

And yes... I own both styles... and here's why.

Cranking out food on the Klose offers a strategic opportunity; I can crank out a hot and fast chicken, low and slow racks of ribs, and warm up apps in a cooler spot in the offset... all at the same time.

The Lang (reverse flow) has more even temps... used for larger volumes. Has a smaller zone for hotspots, but can be used in a similar fashion.

Bandit:
Did you pay to have your Klose tuned? I went and toured their factory recently. Debating buying one. They claim that with tuning they are very even. I know all pit builders have "claims", but their pits did seem like extreme quality, to me, and they were very confident. I know that some say they can take advantage of differences in temp zones...and I have that with my current cooker...I would prefer one that is as even as possible all over.

clikover said:

Bandit:
Did you pay to have your Klose tuned? I went and toured their factory recently. Debating buying one. They claim that with tuning they are very even. I know all pit builders have "claims", but their pits did seem like extreme quality, to me, and they were very confident. I know that some say they can take advantage of differences in temp zones...and I have that with my current cooker...I would prefer one that is as even as possible all over.

Click to expand...

No... actually bought it second-hand. :mrgreen:
http://www.bbq-brethren.com/forum/showthread.php?t=120253

Have appreciated the zone differences.

I have both and what BBQ Bandit says is very true. Its really about the cook and how he/she likes to cook on the tool. The reverse flows are nice but I have seen a number of classic offsets that are very even too. The tuning plates can make a huge difference in an offset smoker but so can chimney stack position and where the exit is.