reverse flow vs traditional offset smokers

[Willy bill]

hello this is willy bill and i'm wanting input on the differences between the reverse flow and traditional offset smokers pros and cons i know how each is built but how each one cooks . thanks

 

[smoke ninja]

Most basically a traditional has more temp variance from end to end than a reverse flow. The variation can be used to your advantage when cooking multiple meats. Reverse flow is a bit more even.

There are other differences. More air flow in traditional (convection?), some radiant heat off the baffle in a reverse flow (ya i went there).

 

[SmittyJonz]

The whole reverse flow design idea was/is to even temps across cook chamber. Quality traditional offsets can get close with tuning plates or convection plates. Quality of Q will be same.

 

[Ol'Joe]

Both cook good but I'll bet the traditional will be cheaper if that is a concern (always is with me)

 

[Willy bill]

rf vs traditional

i'm really stumped , looking at the pitmaker mag sniper , yoder, and the shirley fabrication . i have a deep south easy to use but i would like a different out come to clean

 

[pjtexas1]

i'm really stumped , looking at the pitmaker mag sniper , yoder, and the shirley fabrication . i have a deep south easy to use but i would like a different out come to clean

you want a cooker that is easier to clean?

 

[pjtexas1]

might be your lucky day. you are right between some pretty good deals on some really nice cookers.

http://www.bbq-brethren.com/forum/showthread.php?t=220068

http://www.bbq-brethren.com/forum/showthread.php?t=220193

http://www.bbq-brethren.com/forum/showthread.php?t=220231

http://www.bbq-brethren.com/forum/showthread.php?t=220233

 

[dwfisk]

i'm really stumped , looking at the pitmaker mag sniper , yoder, and the shirley fabrication . i have a deep south easy to use but i would like a different out come to clean

I can feel your pain, those are all really great cookers and in terms of "taste" they can all produce superior Q. My natural tendancy would be a Shirley RF but you are a bunch closer to Yoder and could save a lot in shipping. My $0.02, get quotes for what you want including shipping or self pickup and pll the trigger; you won't be sad :thumb:

 

[Willy bill]

Rf vs traditional

I'm looking for a more of a open pit or camp fire taste . The Deep South gives me a huge smoke ring but the taste is to clean I' want a crusty taste does that make sense or am I off base the D S cooks a good brisket but remember the campfire , that's what I'm looking

 

[dwfisk]

Have you read Aaron Franklin's book? Sounds like that kind of pit/flavor is what you are lookng for; real wood, lots of air flow, almost convection cooking with wood. Might need to build your own pit :becky:

 

[SmittyJonz]

Santa Maria grill.

 

[Fwismoker]

How much space/cooking capacity do you need?

 

[jbounds286]

i have a custom wood fired grill that you could use as an open pit type smoker... what about something like this?

http://www.bbq-brethren.com/forum/showthread.php?t=213816&page=12

 

[lantern]

It sounds like you might just wanna UDS or PBC from your description of the flavor you're wanting. Or, if you want a lot of capacity a carolina cooker(NOT GAS) or a brick pit.

 

[cats49er]

You might consider changing your technique around ,like temp & cooking time you cook at,type of smoking wood ( pellets ).Experiment with the variable you can control.Never cooked on a deep south,but sometimes a little change can make a world of different. Don't give up, you'll work it out, good luck.

 

[BBQ Freak]

I have had both kinds of cookers but I prefer the reverse flow design much better , even temps across the grate so you do not haft to keep turning the meat and opening the door and loosing heat out of the cooking chamber .

 

[LTG]

A drum without a diffuser is what you seek. Grease drips directly on the fire...