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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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04-15-2010, 09:20 AM | #1 |
Knows what a fatty is.
Join Date: 04-10-10
Location: McDonough, Ga
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Reverse Flow?
I would like to get a response from those of you that compete. Do you use a reverse flow, or something else. Thanks guys and gals
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To Q or not to Q, That is the question! |
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04-15-2010, 09:29 AM | #2 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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I use a reverse flow for competing and for catering ...would not use anything else-STICKBURNERS RULE
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
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04-15-2010, 09:49 AM | #3 |
Knows what a fatty is.
Join Date: 04-10-10
Location: McDonough, Ga
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So let me ask you this... what do you think of a Lang? I am thinking of building a Lang clone, but how would that do for comps.?
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To Q or not to Q, That is the question! |
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04-15-2010, 09:54 AM | #4 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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I have a Horizon off-set and have huge temp variations from one side of my pit to the other. My understanding is that reverse flow will help keep pit temps stable. However, a simple modification to traditional off-sets may also do the trick. By simply moving the smokestack to grate level the pit temps seem to stay the same (think Jambo). Just another way of dealing with the problem, FWIW.
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John 21:9 |
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04-15-2010, 09:56 AM | #5 | |
Full Fledged Farker
Join Date: 02-16-09
Location: Seminole, FL
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Quote:
If you are going to build a clone, just make sure you don't cut corners. I've seen that way too often with people building clones of any type of smoker.
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Dan-Rub Me Tender Memphis BBQ Team Lang 84 Deluxe Warmer Lang 84 Deluxe Warmer with Chargrill Great Outdoors Smokey Mountain |
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04-15-2010, 09:56 AM | #6 | |
Knows what a fatty is.
Join Date: 04-10-10
Location: McDonough, Ga
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Quote:
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To Q or not to Q, That is the question! |
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04-15-2010, 10:00 AM | #7 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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That is what I have is a lang look at the pic in the avitar. It works great easy to keep temps. You want to keep as level as possible but that it still drains as this keeps the temp pretty even. Langs are the best made I do believe
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
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04-15-2010, 10:03 AM | #8 |
Got Wood.
Join Date: 11-24-09
Location: St. Petersburg, FL
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I have a Bubba Grills R250 smoker. I love it. There are quite a few threads on here that show you how to build it yourself.
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[URL="http://www.heavenlyhogbbq.com"]HEAVENLY HOG BBQ TEAM[/URL] Bubba Grills Reverse Flow Stick Burner Backwoods Party Smoker [EMAIL="[email protected]"]Contact Us[/EMAIL] |
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04-15-2010, 02:41 PM | #9 | |||||
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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As for stable temps, I know that between the blanket we put on 'The Mistress' and my fire guys, they manage to keep her roughly 5-7* from end to end and have done it in the rain as well. Can't ask for much better than that! Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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