The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-28-2013, 08:35 PM   #1
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default question about reverse flow smokers.

Can anyone tell me what the pros and cons are on a reverse flow, compared to other smokers. I have never had the opportunity to use one, and just wondered if they are a better smoker, in some respects. If they are, I would think if they are the better smoker then why aren't most builders making them? Just curious , no ax to grind here.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 08-28-2013, 08:41 PM   #2
BrianS
On the road to being a farker
 
Join Date: 09-04-11
Location: Ozark Mountains
Downloads: 0
Uploads: 0
Default

Dave, Sorry to get off topic but are you from Lake Ozarks territory?
__________________
HOOK 'EM HORNS
BrianS is offline   Reply With Quote


Unread 08-28-2013, 09:04 PM   #3
va_connoisseur
Full Fledged Farker

 
Join Date: 08-11-08
Location: DC Metro
Downloads: 0
Uploads: 0
Default

Not better but different. The reverse flow plate evens out the temp across the body of the smoke chamber. If designed properly the smaller chamber (>250gallons) are easy to manage.

The difference from a traditional offset, is that you loss the dual zone hot spot ability. On a traditional offset, the firebox side is significantly hotter than a reverse flow. I've used both, when you are comfortable with either you can produce some amazing 'cue.
__________________
120 gallon reverse flow aka Hog Coffin, 18.5 WSM and starting SpatulaMan BBQ in 2013
va_connoisseur is offline   Reply With Quote


Thanks from:--->
Unread 08-28-2013, 09:11 PM   #4
mikeleonard81
Full Fledged Farker

 
Join Date: 12-11-12
Location: kettering. ohio
Downloads: 0
Uploads: 0
Default

That's the big difference like va con said. Just a litle more even heat thru the whole cooking chamber. The fire box side is a little hotter but not by a lot.
mikeleonard81 is offline   Reply With Quote


Thanks from:--->
Unread 08-28-2013, 09:17 PM   #5
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BrianS View Post
Dave, Sorry to get off topic but are you from Lake Ozarks territory?
Yes, Sunrise Beach/Hurricane Deck, next to the Hurricane Deck bridge, if you know the area. And you are where? if you don't mind telling the world, anyway the NSA already knows.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 08-28-2013, 09:23 PM   #6
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by va_connoisseur View Post
Not better but different. The reverse flow plate evens out the temp across the body of the smoke chamber. If designed properly the smaller chamber (>250gallons) are easy to manage.

The difference from a traditional offset, is that you loss the dual zone hot spot ability. On a traditional offset, the firebox side is significantly hotter than a reverse flow. I've used both, when you are comfortable with either you can produce some amazing 'cue.

I have had a couple offset traditional smokers, just not a reverse flow. All my smokers are verticals at this time,. Well I have a vertical bandera with a side box, don't know if that counts as a vertical or offset well I guess its a vertical offset, but it is still being refurbished, soon to be cooking on it.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 08-28-2013, 10:00 PM   #7
davefan360
Full Fledged Farker
 
Join Date: 10-25-11
Location: Warren MI (dreaming of sitting in a treestand)
Downloads: 0
Uploads: 0
Default

as stated above a more even flow of heat, my 120gallon pit is 13-18* difference from side to side. and the ? about why more builders are not building them, well just like everything else everyone like something different.
__________________
http://www.facebook.com/PyroBbq
davefan360 is offline   Reply With Quote


Thanks from:--->
Unread 08-28-2013, 10:24 PM   #8
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Reverse flow allows the heat from the fire box to pass through a chamber to evenly diffuse in the cooking chamber before the heated air and smoke are exposed to the meat. The heated air and smoke bath the meat as it changes direction back toward the exhaust near the fire box, thus the term reverse flow.

Reverse flow is not limited to horizontal smokers. Some vertical smokers like Humphrey's and Backwoods also utilize the reverse flow principles.
__________________
Humphrey's DownEast Beast W/BBQ Guru

Last edited by IamMadMan; 08-28-2013 at 10:55 PM.. Reason: Spelling
IamMadMan is offline   Reply With Quote


Thanks from:--->
Unread 08-28-2013, 10:26 PM   #9
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

I'm seeing a lot of builders around my area making and selling reverse flow smokers. I know my next stick burner will be a reverse flow, probably a Lang.
__________________
Rick
J'ville Grill is offline   Reply With Quote


Thanks from:--->
Unread 08-28-2013, 10:59 PM   #10
TheHojo
Got Wood.

 
TheHojo's Avatar
 
Join Date: 12-24-09
Location: Dallas, Tx
Downloads: 0
Uploads: 0
Default

On a reverse flow - while I know the goal is "even" temperature in the cooking chamber - but what should be the hotter side - near firebox or end where smoke exits the reverse flow baffle ?
__________________
Johnson Smoker Patio
Brinkmann Stillwater
Old Smokey 18'
TheHojo is offline   Reply With Quote


Thanks from:--->
Unread 08-29-2013, 06:32 AM   #11
dwfisk
is Blowin Smoke!

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

On mine it is hotter where the heat and smoke exits from the RF baffle, opposite the firebox, but on the occasions I have actually measured it, my temp difference is only about 5*-10* across the cooking grate.

Quote:
Originally Posted by TheHojo View Post
On a reverse flow - while I know the goal is "even" temperature in the cooking chamber - but what should be the hotter side - near firebox or end where smoke exits the reverse flow baffle ?
I've cooked on both, all about the same 120 gallon size. I agree with the comments above, not necessarily better but more even heat and I believe a RF is a little more fuel effecient and you don't need to "feed the beast" quite as often.
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is offline   Reply With Quote


Thanks from:--->
Unread 08-29-2013, 07:02 AM   #12
ajstrider
is one Smokin' Farker
 
Join Date: 09-02-12
Location: Kentucky
Downloads: 0
Uploads: 0
Default

The thicker the heat baffle plate, the more even the heat should be, and this means more money. This also means more weight if you move it around a lot. I kind of like the normal offset so you can have dual cooking zones. But to each their own. Maybe a hybrid is the best option like how many people modify their offsets, with movable baffle plates to set up the cooking zones as necessary for your cook.
__________________
XL Big Green Egg, Weber Performer Platinum, WSM 22.5"
ajstrider is offline   Reply With Quote


Thanks from:--->
Unread 08-29-2013, 09:18 AM   #13
lynnaepdx
Is lookin for wood to cook with.
 
lynnaepdx's Avatar
 
Join Date: 04-19-09
Location: Portland, Oregon
Downloads: 0
Uploads: 0
Default

Hey Guys,

So yeah I have been cooking on my Lang for a couple of years now. It's a custom 6'x13' trailer with a 60 deluxe on one side and a 40 original and chargriller on the the other. At the time I had a smaller truck (Tacoma) so I wanted more space on my trailer to haul tables, coolers, wood, etc - hence the wide body trailer design. Ben and the gang at Land built me a great pit. I now own a larger truck w/canopy (Tundra) so all that extra on-board space isn't needed.

Although I've cooked on traditional offset cookers, I have a lot more experience with Lang's reverse offset design (1/4" steel, non insulated) and how it's worked for me. While I can't for sure say the one is better than the other, I will tell you my experience with my Lang. It's an awesome pit. It didn't have much of a learning curve and was affordable for me. At the time, there were a few teams he in the Pacific Northwest using Langs as opposed to other trailer pits so I was able to study them closely.

I love the flavor and color I get on the meat. Yes, you need to feed it...not much sleep with that pit. Not like my Stumps which got me so much sleep it was almost criminal. That's a different story though...

I use cheap charcoal to get the steel hot then wood (100% of the time) to cook the meat. Depending on the type and dryness of the wood I will get an average of 1 to 1 1/2 hours of burn time before adding fuel. By raising a lowering the tongue and fiddling with the stack damper you will achieve more even temps throughout the cooker. I can generally achieve a 10 degree difference front to back but of course the closer you get to the fire box, the hotter and boy, it's hot down there. Like a microwave.

I am no engineer but I will say this: Ben needs to rethink the fire box dimensions and stack diameter on the smaller pit line (40 and 60 models). Bigger fireboxes and slightly wider stack diameters, IMO, will produce better draft and air-intake/fire combustion. This is NOT a criticism, rather an opinion from my experience...others' may vary :)

Lynnae Oxley
Sugars Barbecue
BBQ Pitmasters RGC Season 4
lynnaepdx is offline   Reply With Quote


Thanks from: --->
Unread 08-29-2013, 09:24 AM   #14
BrianS
On the road to being a farker
 
Join Date: 09-04-11
Location: Ozark Mountains
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mo-Dave View Post
Yes, Sunrise Beach/Hurricane Deck, next to the Hurricane Deck bridge, if you know the area. And you are where? if you don't mind telling the world, anyway the NSA already knows.
Dave
I live down by Ava. I'm fishing a 2 day bass tournament in October on Lake O.
__________________
HOOK 'EM HORNS
BrianS is offline   Reply With Quote


Thanks from:--->
Unread 08-29-2013, 11:33 AM   #15
jlane
Full Fledged Farker
 
Join Date: 06-01-11
Location: Saint Louis MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by lynnaepdx View Post
Hey Guys,

So yeah I have been cooking on my Lang for a couple of years now. It's a custom 6'x13' trailer with a 60 deluxe on one side and a 40 original and chargriller on the the other. At the time I had a smaller truck (Tacoma) so I wanted more space on my trailer to haul tables, coolers, wood, etc - hence the wide body trailer design. Ben and the gang at Land built me a great pit. I now own a larger truck w/canopy (Tundra) so all that extra on-board space isn't needed.

Although I've cooked on traditional offset cookers, I have a lot more experience with Lang's reverse offset design (1/4" steel, non insulated) and how it's worked for me. While I can't for sure say the one is better than the other, I will tell you my experience with my Lang. It's an awesome pit. It didn't have much of a learning curve and was affordable for me. At the time, there were a few teams he in the Pacific Northwest using Langs as opposed to other trailer pits so I was able to study them closely.

I love the flavor and color I get on the meat. Yes, you need to feed it...not much sleep with that pit. Not like my Stumps which got me so much sleep it was almost criminal. That's a different story though...

I use cheap charcoal to get the steel hot then wood (100% of the time) to cook the meat. Depending on the type and dryness of the wood I will get an average of 1 to 1 1/2 hours of burn time before adding fuel. By raising a lowering the tongue and fiddling with the stack damper you will achieve more even temps throughout the cooker. I can generally achieve a 10 degree difference front to back but of course the closer you get to the fire box, the hotter and boy, it's hot down there. Like a microwave.

I am no engineer but I will say this: Ben needs to rethink the fire box dimensions and stack diameter on the smaller pit line (40 and 60 models). Bigger fireboxes and slightly wider stack diameters, IMO, will produce better draft and air-intake/fire combustion. This is NOT a criticism, rather an opinion from my experience...others' may vary :)

Lynnae Oxley
Sugars Barbecue
BBQ Pitmasters RGC Season 4
Thanks for the information Lynnae. I'm looking hard at the Lang right now. I was going to get the 36" patio, but after watching you all cook those hogs last week, my wife thinks I need to step up to the 46" so I can get a small one on there, I think she's right.
jlane is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:09 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts