Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
07-16-2010, 08:28 AM | #1 |
On the road to being a farker
Join Date: 06-18-10
Location: Cumming ga
|
Reverse flow
I have been seeing all the smokers promoting reverse flow. Can someone explain how it works and why its better?
|
|
07-16-2010, 08:38 AM | #2 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
|
Reverse flow is how the smoker is designed...
The firebox and the smokestack is on the same end of the cooker... with a built-in baffle plate that forced the smoke from the firebox to be deflected underneath the full length of the smoker... allowing the heat to be evenly distributed via the metal baffle... then the smoke rises and 'reverse flow' back across the meat before exiting thru the exhaust stack.
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 07-16-2010 at 08:57 AM.. Reason: farkin' typos |
|
07-16-2010, 08:40 AM | #3 |
On the road to being a farker
Join Date: 06-18-10
Location: Cumming ga
|
Thanks. Would it make since to put holes in the baffle so the meat would cook evenly?
|
|
07-16-2010, 08:48 AM | #4 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
|
Actually the smoke will still pass across the meats...
From the firebox... travels right to left under the baffle... then travels left to right above the baffle... across the meat before exiting the smoker. The baffle allows a better efficiency of the smoke's energy. See you are from Georgia... check out Ben Lang's site... www.pigroast.com.
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
|
07-16-2010, 09:10 AM | #5 |
On the road to being a farker
Join Date: 06-18-10
Location: Cumming ga
|
Now I understand. At first i was thinking it went under the baffle then went above the baffle but still under the meat. It makes since and I can see how it is beneficial
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
reverse flow | mjancel | Q-talk | 15 | 10-05-2010 08:04 AM |
Reverse Flow? | Smokin_Joe | Competition BBQ | 8 | 04-15-2010 02:41 PM |
Reverse flow? | Mo-Dave | Q-talk | 13 | 01-02-2009 12:52 PM |
Reverse flow? | Norcoredneck | Q-talk | 12 | 11-23-2008 10:28 AM |
Reverse flow | Rub-A-Dub | Q-talk | 6 | 12-16-2007 05:14 PM |
Thread Tools | |
|
|