Offset vs Reverse Flow

in2dfire · 02-24-2012, 01:14 AM

I'm thinking about building a Reverse Flow Smoker. Problem is I've never used one. I think that I understand the concept But would like to hear what you all think and what you believe to be the advantages and disadvantages of both Pits if you wish. We have always built all of the Pits we smoke on which is the Standard Offsets. This Pit size will be 48"x24"x1/4" Pit and a 22"x24"x3/8" firebox. Chime in Fellas and LET THE DEBATE BEGIN. .

tjus77 · 02-24-2012, 05:49 AM

Only thing I can say is that the two I've cooked on were the best smokers I've ever used. Once it gets up to temp (which does take a while), it is constant from the firebox side to the other end, no matter how large the smoker is. Both were very easy to keep up to temp also.

NRA4Life · 02-24-2012, 05:57 AM

Originally, I built my cooker as a standard offset. After cooking on it for 2 years and battling the hot spot where the heat dumps into the cooking chamber, I redesigned it as a reverse flow and fully insulated it. Now I have even temperatures throughout, and no hot spot. When I build my next smoker, it will also be a reverse flow. After cooking on both, I don't see any reason to cook on anything other than a reverse flow if I'm choosing between standard offset and RF.

Lake Dogs · 02-24-2012, 06:19 AM

I have an older non-RF offset. Hotspots, uneven smoke sometimes, etc. On my Lang RF; none of the above. If I want a variation front to back on temps, all I do is lower the front a tad. Dead even or ever-so-slightly higher on front an the temps are almost exactly the same front to back.

BBQ Bandit · 02-24-2012, 06:30 AM

That's an interesting question... and good information within these threads;

http://www.bbq-brethren.com/forum/sh...d.php?t=122296
http://www.bbq-brethren.com/forum/sh...d.php?t=101466
http://www.bbq-brethren.com/forum/sh...d.php?t=100327
http://www.bbq-brethren.com/forum/sh...ad.php?t=52424

To make a long story shorter; a traditional offset has more hotspots than a reverse flow smoker.
Many higher end fabricators will add baffles and plates to 'tune' for better even temp control.

And yes... I own both styles... and here's why.

Cranking out food on the Klose offers a strategic opportunity; I can crank out a hot and fast chicken, low and slow racks of ribs, and warm up apps in a cooler spot in the offset... all at the same time.

The Lang (reverse flow) has more even temps... used for larger volumes. Has a smaller zone for hotspots, but can be used in a similar fashion.

bnew17 · 02-24-2012, 03:42 PM

RF is the best in my opinion. I have an offset and a good friend of mine has a lang rf and the food isnt comparable. Especially the boston butts. From what i have read and learned is you get another flavor profile in the RF when the drippings get sizzled on the RF plate , which then goes back over the food. I will be beginning a 250 gal rf build in the next month. I cant wait.

clikover · 02-24-2012, 07:33 PM

Bandit:
Did you pay to have your Klose tuned? I went and toured their factory recently. Debating buying one. They claim that with tuning they are very even. I know all pit builders have "claims", but their pits did seem like extreme quality, to me, and they were very confident. I know that some say they can take advantage of differences in temp zones...and I have that with my current cooker...I would prefer one that is as even as possible all over.

BBQ Bandit · 02-24-2012, 07:43 PM

Quote:

Originally Posted by clikover

Bandit:
Did you pay to have your Klose tuned? I went and toured their factory recently. Debating buying one. They claim that with tuning they are very even. I know all pit builders have "claims", but their pits did seem like extreme quality, to me, and they were very confident. I know that some say they can take advantage of differences in temp zones...and I have that with my current cooker...I would prefer one that is as even as possible all over.

No... actually bought it second-hand.

http://www.bbq-brethren.com/forum/sh...d.php?t=120253

Have appreciated the zone differences.

Triple T BBQ · 02-24-2012, 07:44 PM

I have both and what BBQ Bandit says is very true. Its really about the cook and how he/she likes to cook on the tool. The reverse flows are nice but I have seen a number of classic offsets that are very even too. The tuning plates can make a huge difference in an offset smoker but so can chimney stack position and where the exit is.

in2dfire · 02-24-2012, 11:05 PM

The pits we have built in the past all have tuning plates installed and cook really well with tuning plates we also get the radiant heat and the drippings burn off as stated above. I'm at the point in my build where I can go either way. I sure wish I had an RF here close to me where I could watch it run that would help a bunch.

02-24-2012, 01:14 AM	#1
in2dfire Got rid of the matchlight. Join Date: 02-14-12 Location: Tremonton Utah Downloads: 0 Uploads: 0	Offset vs Reverse Flow I'm thinking about building a Reverse Flow Smoker. Problem is I've never used one. I think that I understand the concept But would like to hear what you all think and what you believe to be the advantages and disadvantages of both Pits if you wish. We have always built all of the Pits we smoke on which is the Standard Offsets. This Pit size will be 48"x24"x1/4" Pit and a 22"x24"x3/8" firebox. Chime in Fellas and LET THE DEBATE BEGIN. .

02-24-2012, 05:49 AM	#2
tjus77 is One Chatty Farker Join Date: 10-19-06 Location: Tomball, TX Downloads: 0 Uploads: 0	Only thing I can say is that the two I've cooked on were the best smokers I've ever used. Once it gets up to temp (which does take a while), it is constant from the firebox side to the other end, no matter how large the smoker is. Both were very easy to keep up to temp also. __________________ *Skinny Cooks Can't Be Trusted!* Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Char-Griller Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.

02-24-2012, 05:57 AM	#3
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH Downloads: 0 Uploads: 0	Originally, I built my cooker as a standard offset. After cooking on it for 2 years and battling the hot spot where the heat dumps into the cooking chamber, I redesigned it as a reverse flow and fully insulated it. Now I have even temperatures throughout, and no hot spot. When I build my next smoker, it will also be a reverse flow. After cooking on both, I don't see any reason to cook on anything other than a reverse flow if I'm choosing between standard offset and RF. __________________ - Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer

02-24-2012, 06:19 AM	#4
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I have an older non-RF offset. Hotspots, uneven smoke sometimes, etc. On my Lang RF; none of the above. If I want a variation front to back on temps, all I do is lower the front a tad. Dead even or ever-so-slightly higher on front an the temps are almost exactly the same front to back. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

02-24-2012, 06:30 AM	#5
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	That's an interesting question... and good information within these threads; http://www.bbq-brethren.com/forum/sh...d.php?t=122296 http://www.bbq-brethren.com/forum/sh...d.php?t=101466 http://www.bbq-brethren.com/forum/sh...d.php?t=100327 http://www.bbq-brethren.com/forum/sh...ad.php?t=52424 To make a long story shorter; a traditional offset has more hotspots than a reverse flow smoker. Many higher end fabricators will add baffles and plates to 'tune' for better even temp control. And yes... I own both styles... and here's why. Cranking out food on the Klose offers a strategic opportunity; I can crank out a hot and fast chicken, low and slow racks of ribs, and warm up apps in a cooler spot in the offset... all at the same time. The Lang (reverse flow) has more even temps... used for larger volumes. Has a smaller zone for hotspots, but can be used in a similar fashion. __________________ 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 Last edited by BBQ Bandit; 02-24-2012 at 06:49 AM..

02-24-2012, 03:42 PM	#6
bnew17 Knows what a fatty is. Join Date: 07-08-11 Location: Ga Downloads: 0 Uploads: 0	RF is the best in my opinion. I have an offset and a good friend of mine has a lang rf and the food isnt comparable. Especially the boston butts. From what i have read and learned is you get another flavor profile in the RF when the drippings get sizzled on the RF plate , which then goes back over the food. I will be beginning a 250 gal rf build in the next month. I cant wait.

02-24-2012, 07:33 PM	#7
clikover Knows what a fatty is. Join Date: 04-17-11 Location: Dallas, TX Downloads: 0 Uploads: 0	Bandit: Did you pay to have your Klose tuned? I went and toured their factory recently. Debating buying one. They claim that with tuning they are very even. I know all pit builders have "claims", but their pits did seem like extreme quality, to me, and they were very confident. I know that some say they can take advantage of differences in temp zones...and I have that with my current cooker...I would prefer one that is as even as possible all over.

02-24-2012, 07:44 PM	#9
Triple T BBQ Full Fledged Farker Join Date: 12-20-11 Location: SE, Minnesota Downloads: 0 Uploads: 0	I have both and what BBQ Bandit says is very true. Its really about the cook and how he/she likes to cook on the tool. The reverse flows are nice but I have seen a number of classic offsets that are very even too. The tuning plates can make a huge difference in an offset smoker but so can chimney stack position and where the exit is. __________________ Triple T BBQ - CBJ 2012, 2013, http://www.bbq-brethren.com/forum/sh...d.php?t=123061

02-24-2012, 11:05 PM	#10
in2dfire Got rid of the matchlight. Join Date: 02-14-12 Location: Tremonton Utah Downloads: 0 Uploads: 0	The pits we have built in the past all have tuning plates installed and cook really well with tuning plates we also get the radiant heat and the drippings burn off as stated above. I'm at the point in my build where I can go either way. I sure wish I had an RF here close to me where I could watch it run that would help a bunch.