Have you at any point known about reverse flow smokers and considered what all the fit and puff was about? Reverse flow offset smokers are frequently discussed as a better option than the consistently planned offset smoker. With all the more even temperature circulation and exhaustive smoke flow, they are an extraordinary apparatus to make staggeringly flavorful smoked meat. Be that as it may, we’ll let you choose what’s best by taking a gander at what a reverse flow smoker is and how they work.
A reverse flow smoker is an adjustment of the customary offset smoker. It attempts to make an increasingly stable cooking condition by constraining hot air and smoke under an extra metal plate, called a perplex, and back through the cooking chamber, turning around the airflow to escape through a smokestack on the firebox side of the unit.
Offset smokers have a firebox on the side and are fueled by charcoal and/or wood.
Some pitmasters burn only wood, which they burn down to coals in a separate barrel and shovel into the firebox. The most common method is to build a bed of coals with charcoal and 2-3 log splits and then feed it with more wood every 45-60 minutes.
Pros & Cons Using Reverse Flow Offset Smokers
- Consistent cooking environment = more consistent results
- Less prone to temperature spikes after adding more fuel to the fire
- Faster return to cooking temperature after opening the cooking chamber door
- More even smoke distribution for greater flavor
- Baffle plate reduces hot spot next to the firebox so you don’t need to move meat mid-cook
- More uniform heat can be a negative if you like having different temperature zones
- Takes longer to heat up because the heat and smoke have to travel further and the extra baffle needs to be brought up to temperature too
- Slightly less fuel efficient than normal offset smokers
- Restricted air flow can reduce the cleanliness of the burn
How Do You Use a Reverse Flow Smoker?
- Prepare meat early, seasoning with your favorite dry rub (we love Rufus Teague).
- You can even leave seasoned meat in the fridge overnight.
Use a chimney starter to help light charcoal and place in the firebox along with a few pieces of hardwood for a more robust smoky flavor.
- Adjust the dampers to reach around 225 degrees Fahrenheit (this temperature is spot on for most types of meat).
- Place meat on the cooking racks and close the lid.
- Monitor the temperature every hour or so, adding more charcoal (after starting in the chimney starter) and wood to keep the temperature steady.
- You might need to adjust the dampers as you go.
- Keep smoking meat until it’s tender. You can use smoke times as a guide, or, an internal meat probe to see when the cut has reached its optimal temperature.
- Remove meats and let them rest for 10 minutes before serving.
Common Questions About Reverse Flow Smokers
They’re extraordinary—the reverse flow configuration levels out the warmth and smoke appropriation for a substantially more uniform cooking condition. Steadier conditions = increasingly reliable outcomes with less work.
Be that as it may, an ordinary offset smoker is incredible when you need a large wind stream for perfect consumption. Or on the other hand, if you like having distinctive temperature zones to utilize the more sizzling area close to the firebox and put the low and moderate stuff further away.
In case you’re cooking each or two pork imposes upon turn, you can set them away from the severe warmth and once in a while, turn the meat if it’s getting darker on one side. If you regularly top off your smoker with beef, it is much less issue if your smoker has an increasingly uniform temperature from one end to the next. Yet, it, at last, comes down to adjusting your spending plan and the amount of a problem area you’re willing to live with.
No, yet it will be progressively reliable, and the warmth will be more backhanded than it is in a customary offset smoker. On the off chance that you can’t live with 25–50 degrees F distinction from one finish of a 4-foot cooking mesh to the next, an offset smoker isn’t for you.
Except if you are utilizing compelled air or a rotisserie that pivots the meat all through the whole cooking chamber, I am practically sure that your cooking gadget has at least one problem area. Indeed, even the best pellet smoker I have cooked on has a problem area. However, a problem area isn’t a flawed trademark, but the consequence of how brilliant warmth and regular draft functions.
Rather than searching for an offset smoker with no variation from one end to the next, figure out how to utilize the “problem area” for your potential benefit. Cook your chicken, bacon-wrapped peppers, and different nourishments that you need to cook with higher warmth on the rack nearest to the firebox, and put your ribs on the top shelf or away from the warmth source. Figure out how to watch out for the meat, turn them varying, and be mindful so as not to overcook anything.
An offset smoker is intended for cooking with aberrant warmth. Most occasions, we use them for low and moderate cooking in the 225–275 degrees F extend. They can likewise be dismissed more sweltering for cooking meats quicker with roundabout warmth; however, if you’re keen on flame broiling and burning cuts, for example, burgers and steaks, with direct heat you’ll require an alternate arrangement.
Just like offset smokers, some reverse flow smokers can be used to grill as well. Check out the Oklahoma Joe’s Longhorn Reverse that has grilling plates over the fire.
The best reverse flow smoker is one that lives up to your desires and accommodates your spending plan. You can get them now at the chain stores for around $500, or you can go with a high-quality smoker with a thicker steel development and hardened steel grates for a few thousand dollars and up.
Knoll Creek utilizes steel that is 2–3 times thicker in the smoker and firebox than some mass-created smokers have. Envision how much simpler it will be to keep up the temperature in one of these for a long cook, even in a hostile climate, such as a breezy day!
Hi, I’m Renee. My passion for grilling delicacy gradually built during the time I was living with my parents. My family members especially my mother was a great fan of grilled dishes to and from the love of food. I started preparing smoked food with my mom. This bonding helped me to know more and more about to smoke, grill what always I share on readingreneereviews.com. So, in two words you can call me a BBQ lover.