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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.


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Unread 08-29-2013, 11:41 AM   #16
AZScott
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My one concern with a reverse flow pit is the radiant heat coming from the bottom plate. That plate will transfer a lot of heat to the underside of meat. I haven't cooked on a reverse flow but I own a large offset that had tuning plates. My meat cooks much better ever since I removed the plates. The only downside to a traditional offset is that it's hotter by the firebox but that can play to your advantage. No matter what you do, get an insulated firebox.
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Unread 08-29-2013, 11:47 AM   #17
Hal4UK
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One thing I would add is that, with a horizontal reverse flow, the drippings will hit that plate and incinerate almost instantly making a lot of smoke of it's own. This is particularly apparent with a full load of butts.
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Unread 08-29-2013, 01:08 PM   #18
Mo-Dave
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Would a reverse flow tend to use more fuel as a traditional offset of the same size?
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Unread 08-29-2013, 01:19 PM   #19
DownHomeQue
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a little more fuel to come up to temp probably.. is my guess.. I use about a 1/4 bag of charcoal and 2 splits to get my Traditional up to 300 in about 45 minutes.. in the summer and 1 hour and 1/4 in the winter time.. or if it is cool outside. Since a RF you need to heat the baffle.. and start your draft which is a lot longer route Vs. Traditional for the heat and smoke to travel... My guess is it would take more time..
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Unread 08-29-2013, 03:00 PM   #20
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My LANG 36" RF only takes about 20-30 minutes to get to 300. I've not noticed any problem with the rack heating up higher than the rest of the chamber as it sits several inches above the plates.

The area closest to the firebox gets a bit hotter than further away, but not significantly.

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Unread 08-29-2013, 04:18 PM   #21
DownHomeQue
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My cooking chamber is about 10 feet long.. My comparison would be comparable to like a lang 84.
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Unread 08-29-2013, 04:24 PM   #22
Big Ron
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I am on my first reverse flow and had Pits By JJ build my custom design. I don't think I would go back to even tuning plates after cooking on the reverse flow. You can see a short video to my trailer in my signature. I am a fan of an offset cooker and reverse flow offset is even better.
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Unread 08-29-2013, 04:36 PM   #23
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Quote:
Originally Posted by Mo-Dave View Post
Would a reverse flow tend to use more fuel as a traditional offset of the same size?
Dave
I think not! I've cooked on both, similar sized and uninsulated fireboxs. I think DownHomeQue might have a point on startup but once you get everything up to temp my experience would suggest the opposite, RF's are probably a little more efficient for the entire cook. I suspect the is due to the RF baffle plate storing and radiating heat. When I built my pit, I built what some folks call a hybrid: I can either cook as a traditional offset with baffle plates spaced to evenly distribute heat & smoke; or as a RF with the baffle plates stacked tightly together. Same results, I get better fuel effeciency in the RF configuration. That said, the difference, at least in my experience is pretty small. I recently cooked a 60#-65# hog with and 7 hour cook time in RF configuration and used 12 splits total (yea I track fuel consumption as part of my cook log); doubt I would have used more than 15 splits in traditional offset mode.
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