To convert or not convert to reverse flow?

Joe Beere · 11-23-2012, 02:24 PM

I have a 32 inch custom built offset stick burner. It is not currently set up as a reverse flow. It has charcoal grates in the cooking chamber so that it can be used as a grill. Having never cooked on a reverse flow smoker I'm wondering if I should go to the trouble and expense of having it converted.

If you've cooked on both types please convince me one way or the other.

Thanks in advance for your help.

Joe L

IamMadMan · 11-24-2012, 11:56 AM

Quote:

Originally Posted by Joe Beere

I have a 32 inch custom built offset stick burner. It is not currently set up as a reverse flow. It has charcoal grates in the cooking chamber so that it can be used as a grill. Having never cooked on a reverse flow smoker I'm wondering if I should go to the trouble and expense of having it converted.

If you've cooked on both types please convince me one way or the other.

Thanks in advance for your help.

Joe L

You can easily convert it yourself.

I have a Brinkman I converted to reverse flow, it was a good smoker and cooked more evenly after the modifications. I still use it as one of my back-up smokers during larger cooks..

BBQ Bandit · 11-24-2012, 12:08 PM

Have both styles - the traditional offset (Klose BackYard Chef) and a R/F smoker (Lang).
Each style has features that I rely on... but both are 1/4" steel.

Depending on your welding skills and the thickness of the existing steel on the smoker... might be a challenge.
However the WSM will be the starting smoker tonight for tomorrow's brisket on gameday.

Joe Beere · 11-24-2012, 12:10 PM

I'm seriously thinking about having it converted. I can't do it myself since I don't have a cutting torch and welder. I could have the stack moved to the other end and then have the baffel made in a couple pieces so that I could remove it. I could then still use it as a grill. Labor would be the main cost.

armor · 11-24-2012, 04:24 PM

It would be easier to have some "tuning plates" cut to fit.

Lake Dogs · 11-24-2012, 04:49 PM

I have the Lang, an original 84 before they called it 84. I have an old Brinkmann 1/4 inch
offset that's much smaller but cooks pretty good, all things considered...

I like both. They're different, and I do prefer the reverse flow, but you'll note that I've
still not converted by old brinkmann. I think if you're looking to purchase one, I'd have
it way up there in consideration. However, covert? I dont know I think you could
make a decent cooking smoker not cook well if there's not the precise air flow, or if
the grease drain isn't done well...

Perhaps, if you could have it done for very little money, then perhaps I would...

I cant really adequately compare my smaller pit to my larger pit, because they're
not apples and apples. The reverse flow does seem to distribute the heat and smoke
MUCH better, with no real hot spots and a much narrower temperature spread front
to back...

Joe Beere · 11-24-2012, 04:59 PM

Now I'm starting to feel very strongly about it....both ways!!

I do love to cook on it and have it dialed in the way it is.

Lake Dogs · 11-24-2012, 05:13 PM

I wish I/we had obvious yes or no advice for you. It's not black or white...

You may have said it for "my" decision above, but then I'm not making the decision.
You said "have it dialed in". If so, then I'm thinking you may be wasting your money
and possibly making a good smoker not-as-good.

Joe Beere · 11-24-2012, 05:43 PM

Yeah, I think I'll keep it the way it is and put a Lang or something similar on my wish list.

Thanks you guys for your help.

IamMadMan · 11-24-2012, 06:05 PM

Quote:

Originally Posted by Joe Beere

Yeah, I think I'll keep it the way it is and put a Lang or something similar on my wish list.

Thanks you guys for your help.

http://www.thesmokering.com/forum/viewtopic.php?t=1943

http://www.smokingmeatforums.com/t/1...-much-charcoal

http://www.smokingmeatforums.com/t/7...n-pit-mod-picd

http://www.smokingmeatforums.com/t/6...oke-n-pit-mods

http://www.bbq-brethren.com/forum/sh...d.php?t=107082

11-24-2012, 12:08 PM	#3
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Have both styles - the traditional offset (Klose BackYard Chef) and a R/F smoker (Lang). Each style has features that I rely on... but both are 1/4" steel. Depending on your welding skills and the thickness of the existing steel on the smoker... might be a challenge. However the WSM will be the starting smoker tonight for tomorrow's brisket on gameday. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

11-24-2012, 04:24 PM	#5
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia Downloads: 0 Uploads: 0	It would be easier to have some "tuning plates" cut to fit. __________________ Medium Spice, Gatorpit Entertainer, UDS, MC BBQ42, Weber Kettle, Terracotta Pig Texas Longhorn BYC Risk is the price you pay for opportunity.

11-24-2012, 04:49 PM	#6
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I have the Lang, an original 84 before they called it 84. I have an old Brinkmann 1/4 inch offset that's much smaller but cooks pretty good, all things considered... I like both. They're different, and I do prefer the reverse flow, but you'll note that I've still not converted by old brinkmann. I think if you're looking to purchase one, I'd have it way up there in consideration. However, covert? I dont know I think you could make a decent cooking smoker not cook well if there's not the precise air flow, or if the grease drain isn't done well... Perhaps, if you could have it done for very little money, then perhaps I would... I cant really adequately compare my smaller pit to my larger pit, because they're not apples and apples. The reverse flow does seem to distribute the heat and smoke MUCH better, with no real hot spots and a much narrower temperature spread front to back... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

11-24-2012, 05:13 PM	#8
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I wish I/we had obvious yes or no advice for you. It's not black or white... You may have said it for "my" decision above, but then I'm not making the decision. You said "have it dialed in". If so, then I'm thinking you may be wasting your money and possibly making a good smoker not-as-good. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

11-24-2012, 12:10 PM	#4
Joe Beere Found some matches. Join Date: 11-21-12 Location: Madison, MS Downloads: 0 Uploads: 0	I'm seriously thinking about having it converted. I can't do it myself since I don't have a cutting torch and welder. I could have the stack moved to the other end and then have the baffel made in a couple pieces so that I could remove it. I could then still use it as a grill. Labor would be the main cost.

11-24-2012, 04:59 PM	#7
Joe Beere Found some matches. Join Date: 11-21-12 Location: Madison, MS Downloads: 0 Uploads: 0	Now I'm starting to feel very strongly about it....both ways!! I do love to cook on it and have it dialed in the way it is.

11-24-2012, 05:43 PM	#9
Joe Beere Found some matches. Join Date: 11-21-12 Location: Madison, MS Downloads: 0 Uploads: 0	Yeah, I think I'll keep it the way it is and put a Lang or something similar on my wish list. Thanks you guys for your help.