The smoke and heat are secondly made to turn around and move back towards the firebox before leaving the smoker through an exhaust vent that is situated on the same end as the firebox.Ī more intense smokey taste and a more tender texture are produced by this design, which involves two exposures of the meat to heat and smoke before it leaves the smoker. In the first place, it aids in even heat distribution throughout the cooking chamber, ensuring that the meat is consistently cooked. A baffle is a steel plate that spans the bottom of the cooking chamber of a reverse-flow smoker, where smoke and heat flow beneath it. Here is a quick explanation of how it works:Ī firebox is used to create smoke and heat before it is brought into the smoker’s cooking chamber. I'm trying to find something 2nd hand, not in a rush but you know.An innovative design of a reverse-flow smoker enables heat and smoke to travel around the meat before being sucked out of the smoker through an exhaust vent. How much meat can you generally get on a regular 16"? It's also my understanding that a 20" or a long 16" is easier to maintain than a smaller smoker.Īnything else that I should be weary about? I've read so many threads and it hasn't made things easier. I was looking at 16" smokers but after reading on a few forums, it sounds like I'd be better of getting a 16" longhorn or perhaps 20". Most of our cooks are just for the 2 of us or some friends, but occasionally we have bigger parties 15+. I'm looking at Oklahoma Joe style offsets. I know it needs a closer watch but I'm pretty sure it's something I will enjoy doing on an offset.īeen talking about it with the misses and she has OK'ed me looking into an offset. Have realized it gives me more joy to nail a cook on the Weber as on the Traeger. I really enjoy Q-ing/smoking, even more then before and find myself working my schedule to fit in Q-ing time. So I've come to the point where I'm thinking I could really enjoy smoking on a stick-burner. I ALSO have a big wood-fired oven in the backyard and I enjoy firing that up and playing with fire. I use the Traeger for low n slow stuff but also smoke a lot of stuff on the Weber. About 9 months ago I picked up a Weber kettle (and a WGA) and have been using that alongside the Traeger. I decided to get a Traeger pellet grill and have really liked using it. I've never cooked on a reverse flow so I can't speak from direct experience but a educated guess tells me I don't see and advantage to reverse flow over a well designed offset with tuning plates.īest of luck to you in your search and welcome to the forum!Ĭlick to expand.I have been Q-ing for many years but only got into smoking about 2 years ago. I like tuning plates and a traditional offset. If I do it slowly I lose little to no smoke or heat. I have a 125 gallon cabinet offset that has two doors. Often times watching guys lift open those big doors it almost forms a vacuum which sucks all the smoke and heat right behind it. Secondly I like cabinet doors over the large doors with counterweights. If you have to crack the door open for proper air flow it's not designed properly. On those hot humid days with little to no breeze when fires are stubborn about staying going you want to catch the slightest breeze from whatever direction it comes from. I use the front door for ash removal only.Ī fire box that has adjustable vents on three sides. It is so much easier loading wood and adjusting your fire from the top than having to bend over or get on your knees to load and poke the fire. A top and front loading door on the firebox. After having a number of them a couple things I would not do without. Lone Star Grillz is one you might want to look at and he will build to your specs. Mil Scale is the trendy one right now as all the Texas BBQ U Tube guys are using and promoting them. I haven't heard of some of those you mentioned.
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