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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. |
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04-01-2012, 12:37 PM | #1 |
Knows what a fatty is.
Join Date: 03-14-12
Location: Morgan Hill, CA
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Offset vs. Reverse Offset Smokers…
I am a relative newbie to this forum so please help me out. I am looking at various offset and reverse flow offset smokers including Lang, Meadow Creek, Jambo...
I am particularly interested in what different manufacturers do to control airflow and hot spots. I have heard Lang sometimes puts and additional partial plate / baffle above the firebox to help dissipate excessive heat there. Can any Lang owners confirm this and whether this is standard or an option. I am particularly interested in the 60 and 84 models. For both types of smokers, does the vent / smoke stack typically vent from the top of the cooking chamber or does it vent from somewhere just above the cooking surface (say 3-6-inches)? I have been looking at various vendors but I cannot find a good picture of the inside of the cooking chamber. From the what I can see it looks like the smoke stack on a regular offset typically vents from just above or to the side of the cooking surface / grate, whereas on a reverse flow offset it looks like the smokestack vents from the top of the cooking chamber; although without seeing the inside this is impossible to confirm. It seems to me that the higher the smoke stack opening inside the cooking chamber the better the draft but the more fuel it would consume. Is this something which is implemented differently on a regular offset vs. a reverse flow offset? As usual, I look forward to ALL your feedback!
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Lang 84 Deluxe, Weber 22 1/2" Kettle, Vermont Castings Gas Grill. Last edited by SmokinJon; 04-01-2012 at 02:38 PM.. |
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04-01-2012, 12:49 PM | #2 |
Full Fledged Farker
Join Date: 02-28-12
Location: Champaign, IL
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Check out http://www.peoriacookers.com . I am probably going to get the backyard 48 in a week or two. They have a nice detailed slide show on their site.
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Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven |
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04-01-2012, 01:23 PM | #3 |
is One Chatty Farker
Join Date: 12-15-11
Location: Rockwall, Tx/Lake Fork, Tx
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The RF's are designed to have a more even temp across your cooking area. If you get an offset you can get it with tuning plates which will even your temps across the cooking area just like an RF but will allow you to adjust them to create hot spots if you want them. On the smokestacks, I know Jambos vent out around grate level. Check out Ritch with Gator Pits....I think his quality and attention to detail is second to none!
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Custom built offset/Char Griller Akorn/Traeger Timberline 1300 |
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04-01-2012, 04:09 PM | #4 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Here's a few recent threads on that subject;
http://www.bbq-brethren.com/forum/sh...hlight=reverse http://www.bbq-brethren.com/forum/sh...hlight=reverse http://www.bbq-brethren.com/forum/sh...hlight=reverse
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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 |
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04-01-2012, 07:17 PM | #5 |
Knows what a fatty is.
Join Date: 03-14-12
Location: Morgan Hill, CA
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BBQ Bandit thank you for your great feedback. It is all great stuff, however, unless I am missing something I do not see anything which references my questions. I know you are a bit of a Lang expert so can you please confirm:
The location of the vent / smokestack on the inside and whether there is a second partial plate. Some pics would be great! Thanks again, Jon.
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Lang 84 Deluxe, Weber 22 1/2" Kettle, Vermont Castings Gas Grill. |
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04-01-2012, 07:20 PM | #6 | |
Knows what a fatty is.
Join Date: 03-14-12
Location: Morgan Hill, CA
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Quote:
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Lang 84 Deluxe, Weber 22 1/2" Kettle, Vermont Castings Gas Grill. |
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04-01-2012, 08:06 PM | #7 | |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
The cooking grates sit on the baffle which runs full depth (front to back); starting directly above the firebox opening running (right to left) approx 95% full width which then allows the smoke to rise than 'reverse flows' in a left to right direction above the grates and the meats. The smoke stack is a top mounted location which does not drop below the upper surface of the chamber. The cross section of the baffle is a wide and shallow "V" shape and with a built-in slope... allowing grease to channel and funnel to an outside drain below.
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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; 04-01-2012 at 09:31 PM.. |
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04-01-2012, 08:59 PM | #8 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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I battled this question for over a year.....the cost of meadow creek and Lang's no response to many emails and phone calls for pics of their new hybrids help make my decision. Then talking to (Ritch)Gator and (Dave all knowing) Klose made up my mind for me. The traditional offset will allow me to do poultry (hotter heat for crisp skin) close to the firebox and ribs (225) on the other end simultaneously. Plus if I ever want to do a small pig or something where I WANT even temps across the cooking area then tuning plates are available. For the money though Lang has the most cooker for the money but I made my decision based on how I WILL cook when I get my cooker. Everybody cooks their own way, but these guys on here ESPECIALLY BBQ BANDIT will give you so much help....good luck buddy....been in your shoes....me...I'm just watching for the right Klose or Gator ......
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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Thanks from:---> |
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