Reverse flow or not?

FLAQUE · 02-18-2013, 02:54 PM

I'm looking into buying a 500 gallon propane stickburner cooker locally. Wanted to see the pros and cons of having it built reverse flow or not? better heat distibution, wood consumption, and hot spots, etc. Any help is appreciated.

GMDGeek · 02-18-2013, 03:04 PM

I was torn on this one for a long time. Did a lot of reading and a lot of research. It boils down to preference. I well built stick burner with tuning plates will be just as efficient as a reverse flow. Came down for me thickness of the metal and if the firebox was insulated.

I looked at Lang, JohnsonSmokers,Jambo, R&O, Gator, and a few others. Ended up deciding on an R&O. Reasons were:

1. Lang never returned my calls or my emails
2. Local - JohnsonSmokers, Jambo, R&O, Gator all in Texas.
3. In the end Firebox efficiency and flow of heat won out over the reverse flow.
4. Price - more bang for my buck. Saw a Jambo/R&O/Gator in person. All are quality built. R&O though had pricing that saved me a bit of money. I actually finalize my order next week with them ...

Again though - each has their own opinion and preference.

Gerry

Trumpstylz · 02-18-2013, 03:44 PM

I don't think you can go wrong with either offset or reverse flow. The RF really reduces the hot spots and temp differences between one side of the pit and the other. I personally don't think the variation is such a bad thing though. Say you want do ribs that are low and slow and a bird at a higher temp- you just place the meat in the area on the offset that have the corresponding temp.

BBQ Bandit · 02-18-2013, 04:54 PM

That's a frequent topic... here's a few threads on it.
http://www.bbq-brethren.com/forum/sh...d.php?t=150816
http://www.bbq-brethren.com/forum/sh...d.php?t=129617
http://www.bbq-brethren.com/forum/sh...d.php?t=126796
http://www.bbq-brethren.com/forum/sh...d.php?t=122296

Since you are inquiring about a 500 gallon monster - drop a line and PM a Brethren member '5-0 BBQ' and he'll fill you in.

FLAQUE · 02-18-2013, 05:12 PM

Thanks gentleman!

02-18-2013, 02:54 PM	#1
FLAQUE On the road to being a farker Join Date: 06-09-12 Location: Weston, Fl Downloads: 0 Uploads: 0	Reverse flow or not? I'm looking into buying a 500 gallon propane stickburner cooker locally. Wanted to see the pros and cons of having it built reverse flow or not? better heat distibution, wood consumption, and hot spots, etc. Any help is appreciated. __________________ 18.5" WSM, 22.5" Weber Kettle, Weber Smokey Joe

02-18-2013, 03:04 PM	#2
GMDGeek Full Fledged Farker Join Date: 10-10-12 Location: Wylie, TX Downloads: 0 Uploads: 0	I was torn on this one for a long time. Did a lot of reading and a lot of research. It boils down to preference. I well built stick burner with tuning plates will be just as efficient as a reverse flow. Came down for me thickness of the metal and if the firebox was insulated. I looked at Lang, JohnsonSmokers,Jambo, R&O, Gator, and a few others. Ended up deciding on an R&O. Reasons were: 1. Lang never returned my calls or my emails 2. Local - JohnsonSmokers, Jambo, R&O, Gator all in Texas. 3. In the end Firebox efficiency and flow of heat won out over the reverse flow. 4. Price - more bang for my buck. Saw a Jambo/R&O/Gator in person. All are quality built. R&O though had pricing that saved me a bit of money. I actually finalize my order next week with them ... Again though - each has their own opinion and preference. Gerry __________________ Love me some Good Smoke! http://divepigs.blogspot.com/

02-18-2013, 03:44 PM	#3
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland Downloads: 0 Uploads: 0	I don't think you can go wrong with either offset or reverse flow. The RF really reduces the hot spots and temp differences between one side of the pit and the other. I personally don't think the variation is such a bad thing though. Say you want do ribs that are low and slow and a bird at a higher temp- you just place the meat in the area on the offset that have the corresponding temp. __________________ Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG

02-18-2013, 04:54 PM	#4
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	That's a frequent topic... here's a few threads on it. http://www.bbq-brethren.com/forum/sh...d.php?t=150816 http://www.bbq-brethren.com/forum/sh...d.php?t=129617 http://www.bbq-brethren.com/forum/sh...d.php?t=126796 http://www.bbq-brethren.com/forum/sh...d.php?t=122296 Since you are inquiring about a 500 gallon monster - drop a line and PM a Brethren member '5-0 BBQ' and he'll fill you in. __________________ 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

02-18-2013, 05:12 PM	#5
FLAQUE On the road to being a farker Join Date: 06-09-12 Location: Weston, Fl Downloads: 0 Uploads: 0	Thanks gentleman! __________________ 18.5" WSM, 22.5" Weber Kettle, Weber Smokey Joe