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Offset Smoker Question: Reverse Flow or Traditional ??

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  • Marinehead
    Club Member
    • Apr 2020
    • 46

    Offset Smoker Question: Reverse Flow or Traditional ??

    Looking to add to the existing Weber WSM and Kettle by going after a log burning smoker. There are reverse flow units and traditional units.
    I'm looking at 3 top quality makers, and they each preach that their method is the best . Never done wood and offset, so I'm curious as to what the preference might be.
  • scottranda
    Charter Member
    • May 2015
    • 1814
    • Charlotte, NC

    #2
    Traditional. Better air flow. I don’t care much about “even temps”.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9874
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      Best bang for the buck, period.

      Comment

      • Nate
        Banned Former Member
        • Apr 2015
        • 3808
        • Quarantined

        #4
        If solid temps across the grate is important to you then you are likely to get a bit more of that with reverse flow.

        However if you like cooking different proteins and foods at one time and being able to do so at different temps then I would lean towards traditional... you can add tuning plates or baffles if you need to consider consistent temps later on....

        I lean towards traditional but if the price was right I wouldn’t turn down a reverse flow Meadow Creek, Lang, Shirley or any other quality cooker.

        Comment


        • Ahumadora
          Ahumadora commented
          Editing a comment
          +1
      • Mr. Bones
        Charter Member
        • Sep 2016
        • 9763
        • Kansas Territory
        • Grills / Smokers
          *********************************************

          Kingsford 24" grill (Free) 'Billy'
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          Weber 18" Kettle ($30 CL) 'Lil' Feller'
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          Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
          Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
          Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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          Weber 22.5 OTS E Code Black ($20 CL
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          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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          Weber " " Code 18.5" WSM

          Weber 26.75, $199 NFM clearance !!!
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          (Lime Green)
          Horizon 20" Classic, w/baffle/tuning plate (FREE)
          Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



          Thermometers:
          *********************************************
          Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
          Maverick ET-732, (Black)
          Thermopops, (Red, Yellow, Green)
          ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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          ThermoWorks IR-GUN-S
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          4 Pro Series cable extensions
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          Accessories:
          *********************************************
          2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
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          Cookware:
          Probably a ton of cast iron, mostly very old...still cookin'
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          60's CorningWare 10-cup percolator (Mom's) Daily driver
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          Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
          Tramontina 6.5 qt Dutch Oven

          Cutlery, etc.:
          Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
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          Tableware
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          Dinner: Guests: Washington Forge, Town and Country
          Fancy / Formal: Family silverware

        #5
        I've never run a reverse flow, in all my livelong days, so ain't qualified to address their advantages, or disadvantages.

        Don't never have me no problems keepin my offsets at proper temps, an often achieve only~5°-10° difference between th sides of em, as has been amply demonstrated in my previous posts.

        That's a tighter range than a kitchen oven will do, by a long ways, so I'm good with that.

        If (when) I were to buy me another offset cooker, my Top Choices (in no particular order) would be Lone Star Grills, Lang, Yoder, Horizon. Alla them make some very High Quality cookers, an are worth serious consideration.

        Pro Tip: Dont (!!!!!) go spendin a thou, or two, an buy a cooker that's too small.

        Lotta mfr's have models sized like 16"X32"-36"...that's jus a ¼" thick version of my OKJ Highland, which works quite fine, an cost me $300...

        There'll come a time, when yer gonna want more real estate...

        Alla th above listed cookers are made to last yer lifetime, an beyond...

        Jus make sure th one ya choose is th one ya gonna be happy with, fer th rest of yer life!

        It's definitely a comittment, Brother!
        Last edited by Mr. Bones; June 27, 2020, 11:02 PM.

        Comment


        • hoovarmin
          hoovarmin commented
          Editing a comment
          That's good wampum, Kemosabe

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Thankums fer them kind words, amigo!

          hoovarmin

        • Loren
          Loren commented
          Editing a comment
          +1000000000 & solid gold advice 🤠
      • JeffJ
        Charter Member
        • Feb 2015
        • 2426
        • Michigan
        • Jeff

        #6
        I have a cheap offset - Oklahoma Joe Highland. With some makeshift baffle I can achieve reasonably consistent temps throughout the cooking chamber. Temps vary pretty significantly without it but oftentimes that is preferable for me as I can load 'er up with a variety of proteins and veggies that cook best at different temperatures. Further, putting food very close to the firebox produces a direct/indirect effect. It's indirect in the sense that it's not above the fire, but due to it's proximity meat develops real good sear without having to sear it directly above the fire.

        That's my long-winded way of saying that I think traditional makes more sense because it seems more versatile to me.

        Comment

        • Dewesq55
          Founding Member
          • Jul 2014
          • 2063
          • 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
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            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

          #7
          The answer to this question is Lone Star Grillz. Just saying!

          Comment

          • TripleB
            Club Member
            • May 2017
            • 819
            • La Crescenta
            • Jambo Backyard Smoker
              Weber Smokey Mountain (22" & 18.5")
              Portable Kitchen 360
              Portable Kitchen Grill
              Pit Barrel Cooker
              Weber "Brownie" Circa 1978 22"
              Weber Gas Grill, Silver A
              BBQ Guru ATC
              Favorite Beer: Peroni
              Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

            #8
            I own a Jambo offset smoker and it’s an excellent piece of equipment. A Lang reverse flow is also an excellent piece of equipment. Harry Soo has won a lot of BBQ competitions, beating others with expensive smokers and he does it on a WSM. I was competing and the team next to me got a perfect score on brisket and they were using a cabinet smoker.

            bottomline - it’s you and how you use your equipment. So find one that floats your boat and master it. Whatever you buy, you’ll love it.

            Comment


            • hoovarmin
              hoovarmin commented
              Editing a comment
              Well said

            • mrteddyprincess
              mrteddyprincess commented
              Editing a comment
              That's what I say. Get a good cooker and learn how to use it!

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