The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-02-2013, 08:43 AM   #1
1uglyduc
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 01-10-13
Location: Cincinnati Ohio
Downloads: 0
Uploads: 0
Default Reverse flow smoker vs normal

i have cooked on my small brinkman smoker for several years in the backyard. I am planning on building myself a smoker and i need some insight. does a reverse flow smoker (example Lang) cook better than a traditional smoker? is the temperature easier to control? Has anybody made a baffle system with moveable plates to control hot spots?
Thanks
1uglyduc is offline   Reply With Quote


Unread 03-02-2013, 09:01 AM   #2
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by 1uglyduc View Post
i have cooked on my small brinkman smoker for several years in the backyard. I am planning on building myself a smoker and i need some insight. does a reverse flow smoker (example Lang) cook better than a traditional smoker? is the temperature easier to control? Has anybody made a baffle system with moveable plates to control hot spots?
Thanks
Here's an older thread written over a year ago with plenty of your concerns addressed.
http://www.bbq-brethren.com/forum/sh...82&postcount=5
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Unread 03-02-2013, 09:02 AM   #3
speers90
is one Smokin' Farker

 
speers90's Avatar
 
Join Date: 08-28-11
Location: Waconia, MN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 1uglyduc View Post
i have cooked on my small brinkman smoker for several years in the backyard. I am planning on building myself a smoker and i need some insight. does a reverse flow smoker (example Lang) cook better than a traditional smoker? is the temperature easier to control? Has anybody made a baffle system with moveable plates to control hot spots?
Thanks
I prefer the reverse flow for the even heat, but lots of people prefer the traditional offset so they can have the hot spot(s). Yes, lots of traditional offsets have sliding plates so you can control temps in different areas.

Either way an offset, traditional or reverse flow, is going to be a much different cooker than your used to. So pick one and give yourself several cooks on it to learn it.

Lots of good advice on here about fire management if you use the search function. Think small and hot when it comes to a fire. And remember this is not a set it and forget type of cooker so you won't likely be able to keep a steady temp. You are shooting for more of a range. I know when I was using reverse flows my range was 260-310. When the temp hit 260 i knew it was time to throw on another split.
__________________
Ryan

Meadow Creek TS250 With 42" Chicken Cooker
Weber 22"
Cajun Fryer FF2
speers90 is offline   Reply With Quote


Unread 03-02-2013, 10:35 AM   #4
TuscaloosaQ
is one Smokin' Farker

 
Join Date: 07-11-11
Location: Tuscaloosa Alabama
Downloads: 2
Uploads: 0
Default

In my opinion it is all about who is running the cooker. I have seen people swear by both the traditional offset others by reverse flow. Two different cooks may get different results, you have to be willing to spend time and learn your cooker. Weather and many other things can affect your cooker. If you have good intake and exhaust and everything is sized right then you should have no problem tuning your cooker period. I will never get in an arguement about this because noone comes out a winner, that being said i am a reverse flow guy because that is what I build, and learned on and like. i have had great food some of the beset that was cooked on a webber Kettle, truthfully it has a lot to do with who is cooking INMHO!!!! Be willing to spend time and be patient and all will be good!!!!!!
TuscaloosaQ is offline   Reply With Quote


Unread 03-02-2013, 10:43 AM   #5
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Downloads: 0
Uploads: 0
Default

All good info so far and I'll through my thoughts in as well. My first cooker was a COS, (Silver Smoker) and I made moveable tuning plates for it. Now it works great. I recently picked up a used Lang 48. Love that too. A buddy has a home built reverse flow with moveable plates, also two sets with different thicknesses, as his baffle. That I think is the best way to go as you really can control any hot spot.
Smokin' D is offline   Reply With Quote


Unread 03-02-2013, 11:58 AM   #6
buttburnersbbq
Full Fledged Farker
 
Join Date: 03-19-12
Location: waxhaw,nc
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 1uglyduc View Post
i have cooked on my small brinkman smoker for several years in the backyard. I am planning on building myself a smoker and i need some insight. does a reverse flow smoker (example Lang) cook better than a traditional smoker? is the temperature easier to control? Has anybody made a baffle system with moveable plates to control hot spots?
Thanks
I have built my first smoker as a reverse flow that has 1/4 solid plate welded in . It works great for temp control and burns very clean blue smoke . Any thing you built will be perfect . It taks a little time to learn how to control temp and flow in a smoker you build . I made sure I oversized my intake and smoke stack . I installed dampers on both so I can control intake air and flow control trough the pit . If you are undersize you will have a issue with getting or keeping temp . My pit runs pretty efficant since I only have to add one split every hour. Good luck with the build . Make sure you post pics as it progresses .
__________________
2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow
buttburnersbbq is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:02 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts