I've been cooking on BGE for well over a decade. I made 2 racks of ribs on a nice 1/4" backyard offset last summer and they were the best I've ever made. I've made 100s of racks on my BGE so this was actually pretty upsetting.
This summer I did a couple briskets, ribs, sausage and chickens on a monster 300 gallon offset. I did everything wrong and chased temps all day. Regardless, far and away best brisket I've ever made.
I know all the tricks to using BGE and I make pretty dam good BBQ on it. But it simply doesn't compare to the two stick burner offsets I used. The difference is obvious. Burning nothing by wood imparts far more smoky goodness than lump coal and slow burning a few chunks of wood.
I've decided to sell the egg and have some fun with a new smoker. Planning to go with a LSG, Shirley or maybe Matts. Something in the 20/24 x 36/42 range. I have two questions in regards to traditional vs reverse flow.
1) Does reverse flow require as much attention every hr adding a split or does it run longer without having to add fuel? (Will reverse require as frequent attention as traditional)
2) If offset doesn't burn at the same rate as a traditional it seems like less flow will produce less clean smoke and less flavor. Is this accurate or do traditional and reverse flow produce equivalent product? (Will I get a better finished product with traditional over reverse)
I suspect the answer to both may be subtle but I'm curious what others think. Coming from BGE, less constant attention to fire management would be nice but I do not want to sacrifice any quality of finished product for ease of cook.
On a side note, I cook a lot of pizzas in the BGE. The LSG is appealing for it's firebox setup and the ability to radiate heat back down on the top of the pie.
Thanks in advance for your input!
This summer I did a couple briskets, ribs, sausage and chickens on a monster 300 gallon offset. I did everything wrong and chased temps all day. Regardless, far and away best brisket I've ever made.
I know all the tricks to using BGE and I make pretty dam good BBQ on it. But it simply doesn't compare to the two stick burner offsets I used. The difference is obvious. Burning nothing by wood imparts far more smoky goodness than lump coal and slow burning a few chunks of wood.
I've decided to sell the egg and have some fun with a new smoker. Planning to go with a LSG, Shirley or maybe Matts. Something in the 20/24 x 36/42 range. I have two questions in regards to traditional vs reverse flow.
1) Does reverse flow require as much attention every hr adding a split or does it run longer without having to add fuel? (Will reverse require as frequent attention as traditional)
2) If offset doesn't burn at the same rate as a traditional it seems like less flow will produce less clean smoke and less flavor. Is this accurate or do traditional and reverse flow produce equivalent product? (Will I get a better finished product with traditional over reverse)
I suspect the answer to both may be subtle but I'm curious what others think. Coming from BGE, less constant attention to fire management would be nice but I do not want to sacrifice any quality of finished product for ease of cook.
On a side note, I cook a lot of pizzas in the BGE. The LSG is appealing for it's firebox setup and the ability to radiate heat back down on the top of the pie.
Thanks in advance for your input!