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Reverse Flow Smoker Question

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  • joeyerke
    Club Member
    • Aug 2019
    • 18

    Reverse Flow Smoker Question

    Hey Pitmasters,
    I just got a new stick burner and its a reverse flow smoker. I have a question..... To make cleanup easier do any of you put foil on the heat plate?
  • Ahumadora
    Club Member
    • Oct 2015
    • 2074
    • Pilar Buenos Aires, Argentina

    #2
    I don't bother. I just just a paint scraper to clean the gunk n grease off.

    Comment

    • Beefchop
      Charter Member
      • Oct 2014
      • 435
      • Lafayette, LA
      • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

      #3
      I have in the past but lately have been just using the metal paint scraper method Ahumadora mentions. My plate gets hot and the grease can really bake on there near the firebox.

      Comment

      • mrteddyprincess
        Club Member
        • Sep 2018
        • 360

        #4
        I have taken to doing most of my cooks in disposable aluminum pans or on disposable aluminum oven trays. That way I don't have to use a garden hose on the smoker to clean it in the winter.

        Comment

        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4310
          • Stockholm, Sweden

          #5
          I use a scraper too to clean out my smoker. Can't be bothered with the foil.

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Yea besides, you'd have to buy stock in Reynolds aluminum to afford enough foil to take care of Rude Boy in the first place Henrik

          • Henrik
            Henrik commented
            Editing a comment
            Lol, that is true :-)
        • Steve B
          Club Member
          • Jun 2016
          • 2980
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
            Yoke Up custom charcoal basket and a Grill Wraps cover.

            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

            Napoleon gas grill (soon to go bye bye) rotting out.

            1 maverick et-733 digital thermometer - black
            1 maverick et-733 - gray
            1 new standard grilling remote digital thermometer
            1 thermoworks thermopen mk4 - red
            1 thermoworks thermopop - red

            Pre Miala flavor injector
            taylor digital scale
            TSM meat grinder
            chefs choice food slicer
            cuisinhart food processor
            food saver vacuum sealer
            TSM harvest food dehydrator

          #6
          Paint scraper it is. If I wanna really clean mine after scraping it I'll wipe id down with paper towels.

          Comment

          • bardsleyque
            Club Member
            • Oct 2015
            • 605
            • Snoqualmie Wa.

            #7
            scraper? I have a shovel!

            Comment

            • Bobby Q's
              Club Member
              • Dec 2018
              • 64
              • Georgia

              #8
              After talking to Ben Lang when buying my smoker, he advised I throw a couple extra logs in the firebox to heat it up a bit before using a water hose to spray it out and clean it out. I've done this every other long cook and it keeps my smoker very clean. Nice steaming effect.

              Comment


              • Red Man
                Red Man commented
                Editing a comment
                I’ve never not been all three! 🀣

              • Beefchop
                Beefchop commented
                Editing a comment
                I do this with my Shirley.

              • Steve B
                Steve B commented
                Editing a comment
                Beefchop Shirley you can’t be serious.

                I know. Stop calling you Shirley.
                πŸ˜‚
            • MartinNC
              Club Member
              • Oct 2015
              • 54
              • NC

              #9
              For me, I just had to come to the conclusion that cooking bbq can be a really greasy business. I tried using foil for a while, but that gets expensive and the grease will get under it anyway. Like all these other guys I scrape it out and use a hose for weekly cooks as the smoker cools down. A couple times a year I'll take a power steamer to it and give it a deep clean.

              Comment

              • Dewesq55
                Founding Member
                • Jul 2014
                • 1862
                • The Poconos, NEPA
                • Smoker:
                  Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
                  Masterbuilt 40.2" 1200W Electric Smoker
                  Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                  Gas Grill:
                  BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

                  Charcoal Grill:
                  Weber Smokey Joe Charcoal Grill 14"

                  Thermometer:​​​​​​
                  Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
                  Fireboard 1st Generation
                  ThermoWorks Mini Instant Read
                  Lavaworks Thermowand Instant Read
                  2 Maverick 733
                  ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                  ThermoWorks ThermaPen Mk4 x 2
                  Govee Bluetooth Thermometer with 6 probes

                  Miscellaneous:
                  Anova Sous Vide Immersion Circulator - 1st generation
                  Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                  Favorite Beer:
                  Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                  Favorite Spirit:
                  Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

                  Favorite Wine:
                  Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                  Favorite Meat(s):
                  Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                  Chicken - Mainly the dark meat and wings
                  Beef Ribeye steak

                  Favorite Cuisine to Cook:
                  Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                  Favorite Cuisine to Eat:
                  Indian, followed closely by BBQ.

                  Disqus ID:
                  David E. Waterbury

                #10
                Scraper.

                Comment

                • joeyerke
                  Club Member
                  • Aug 2019
                  • 18

                  #11
                  Thanks everyone,
                  Looks like I'm going with the scraper method. I appreciate the wisdom, chuckles and time you took to post.

                  Comment

                  • RickyBobby
                    Club Member
                    • Jul 2016
                    • 435
                    • Kingwood, Texas

                    #12
                    I think I missed a very important piece to this question.......... what is your new Pit?!?!?!?! I know you said it’s a reverse flow stick burner, but what kind? Do you have pictures? Either way, congrats on the new cooker!

                    Comment

                    • joeyerke
                      Club Member
                      • Aug 2019
                      • 18

                      #13
                      Its made by a guy in Detroit that has a welding company and does these on the side. They are fantastic quality. Thick ass steel. I was shocked at the quality. May or may not have jacked the designs from Lang......
                      Attached Files

                      Comment


                      • joeyerke
                        joeyerke commented
                        Editing a comment
                        Let me clarify, It's new for me, however its about a year old.

                      • Ahumadora
                        Ahumadora commented
                        Editing a comment
                        Here's my 2 pesos on your pit. 2 things that would affect how it perfroms. 1./ The firebox lid looks like it is warped and leaking a bit. Use a wood block and a mallet to get it sealing 100% or weld it solid as you already have a door. 2./ Stack is on the anemic side looks like 3". You may have trouble trying to reach high temps 300f +. I would use 4 or 4 1/2" tube and maybe shorten the length a touch.
                        Last edited by Ahumadora; January 29, 2020, 03:01 PM.

                      • RickyBobby
                        RickyBobby commented
                        Editing a comment
                        Looks awesome!! Thanks for sharing! The best part of a new pit (to me) is learning its quirks and improving your smoke game. I dig the detail of the pig handles on the smoke stack and the firebox vent! Let us know how your first cook goes...... or went.

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