Hi all,
I've been doing some heavy research before buying my first real backyard cooker. I know I don't have the skills or tools to weld one, and I know I want an offset stick burner. I've read conflicting things about RF versus tuning plates (versus direct flow). Hoping for some opinions on the issue, as it pertains to a SMALL backyard cooker (36" - 40") such as the baseline Lang or Horizon. My budget is between $1200 and $1500.
First, I wonder if tuning plates (which must be close together near the firebox to prevent hot spots there) might cause food on the firebox end to receive less smoke? Also, along the grate there is relatively little open surface area until you get near the colder (stack) end... it seems to me like most of the smoke would exit the cooker without touching meat?
Second, I was inspired by Aaron Franklin and in his book he recommends direct-flow smokers, but he's not really talking about small backyard cookers. Still, he says Reverse Flow restricts airflow and makes it difficult to maintain proper (strong) convection. For that matter, he's against tuning plates for the same reasons.
Third, the website for Lone Star Grillz (FAQ) says (paraphrased): We prefer tuning plates to RF because RF requires a much larger fire and it's harder to maintain a good draw which can result in inferior smoke. Personally, I've seen that sentiment echoed on forums, with concerns about keeping the firebox in an RF at the right temperature without overheating it.
As a related question, I'm wondering what the recommended "first step" is for a newbie to learn offset stick burning. I've read plenty of stories about frustrated newcomers giving up after using a cheap (thin walled) offset smoker, so I'd like to avoid that. Is there another way to find out if I have the patience required (and to practice) before investing in a Lang? Perhaps something no-weld that I can try to build first? I don't think I'm interested in a UDS because it's direct heat.
Thanks for any opinions!
I've been doing some heavy research before buying my first real backyard cooker. I know I don't have the skills or tools to weld one, and I know I want an offset stick burner. I've read conflicting things about RF versus tuning plates (versus direct flow). Hoping for some opinions on the issue, as it pertains to a SMALL backyard cooker (36" - 40") such as the baseline Lang or Horizon. My budget is between $1200 and $1500.
First, I wonder if tuning plates (which must be close together near the firebox to prevent hot spots there) might cause food on the firebox end to receive less smoke? Also, along the grate there is relatively little open surface area until you get near the colder (stack) end... it seems to me like most of the smoke would exit the cooker without touching meat?
Second, I was inspired by Aaron Franklin and in his book he recommends direct-flow smokers, but he's not really talking about small backyard cookers. Still, he says Reverse Flow restricts airflow and makes it difficult to maintain proper (strong) convection. For that matter, he's against tuning plates for the same reasons.
Third, the website for Lone Star Grillz (FAQ) says (paraphrased): We prefer tuning plates to RF because RF requires a much larger fire and it's harder to maintain a good draw which can result in inferior smoke. Personally, I've seen that sentiment echoed on forums, with concerns about keeping the firebox in an RF at the right temperature without overheating it.
As a related question, I'm wondering what the recommended "first step" is for a newbie to learn offset stick burning. I've read plenty of stories about frustrated newcomers giving up after using a cheap (thin walled) offset smoker, so I'd like to avoid that. Is there another way to find out if I have the patience required (and to practice) before investing in a Lang? Perhaps something no-weld that I can try to build first? I don't think I'm interested in a UDS because it's direct heat.
Thanks for any opinions!
