PitMaster Secrets Podcast-The Difference Between Reverse Flow and Offset Smokers
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- čas přidán 2. 06. 2020
- Guess what? The PitMasters Secrets podcast is back! Today, we're talking about the differences between a reverse flow smoker and an offset smoker! We don't have our podcast room up, so we are just gonna take a drive in my truck while I lay it down!
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Get your Reverse Flow Smoker Plans & Parts here:
sbmfg.net/reverseflow-smoker-...
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sbmfg.net/free-rf-smoker-plan
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Hope they help on your Smoker Journey! - Jak na to + styl
![What Kind Of Baffle Should I Use For An Offset Smoker? [PitMaster Secrets Podcast: ep. 3-6]](http://i.ytimg.com/vi/hsVwomuqOD4/mqdefault.jpg)
Thank man. Great video
good vid dood!!! subbed
Thanks for explaining the difference! I’ve wondered about the flavor aspect for a while.
Glad it was helpful!
Discovered your video poking around on CZcams. Really great explanation of differences of reverse flow and offset. Thanks!
Great talk. Big help. Thanks Brother
Thank you for this information 😎
Thank you so much for all the insight Phenomenal insight Sir. Helped me realise what I need to start up a Texas BBA in South Africa !!!! AMEN BROTHER
Amazing video. Very informative. Thanks so much
Thanks buddy! We try our best to put out some good info! 😃
I've wanted to have a project like this for years! Purchased a few pits. Smaller offset. 4 pellet. 3k large vertical cabinet... anyway, I've got a 500 gal tank. (Kinda short and fat). I removed the valve's and its been open all summer, ready for a winter smoker project !
That was great! I put a “tuning plate” right at the junction of fire & cook.... cooked once. My own build, second unit. Didn’t understand the physics of heat up then down. I may just mod things next cook. Thanks.
Thanks! Very Informative! Knowledge is Power!
You bet!
Thanks from another JT.. this video helped alot for the planning stage..
Well explained!
Are the flavors better or worse on a reverse flow - or just the same? i feel like that's the biggest question
I have a question about your smoker plans
Great info cheers
Great job, Frank. I miss my old 2nd Gen Lang 84D... We need to get together and do a pit build collaboration some time!
Great podcast Frank
This was an excellent video!
Question... would a 'throat baffle' design also work on an open-air offset on the exhaust side? I'm just wondering if the presence of a baffle on the exhaust side would create the same temperature lowering effect as the throat baffle on the firebox side?
A throat baffle will complicate matters on the exhaust side. It would actually cause more restriction.
Just got a new reverse flow smoker trying to get my fire management down first cook went great the next time couldn't get the temperature above 200 any advice on how to make that not happen
Thank you.
How do you determine the height and diameter of the smoke stack on an traditional offset? Is there a size relationship to the firebox/cook chamber opening and the height/diameter of the smokestack?
Being from Texas, I have been smoking meats on a traditional offset for nearly 40 years. I enjoy using the traditional methods using live fire from Argentine asado style to straight up grilling over direct fire. The fun is managing the fire and the reward is the final product.
Thank you for the great explanation and this makes me want to try a reverse flow smoker. Do you think a reverse flow smoker would be better for cold smoking? I recently have a passion for curing meats and learning the cold smoking methods
Love your website. I can see I will be visiting it often. Do you ship merchandise to the middle east?
On offset smokers I have seen the smokestack at great level and also at the top part of the left hand side, not at grade level but hire. On an offset smoker comment does the positioning of the exhaust for the smokestack make a difference?On offset smokers I have seen the smokestack at grate level and also at the top part of the left hand side, not at grate evel but higher. On an offset smoker, does the positioning of the exhaust for the smokestack make a difference?
For cold smoking, put a pipe between the fire & the meat. 6’ two separate units.
I have a reverse flow and my stack Is at grate level on the firebox side. Would you say that might be why I get a greyish coating on foods that I cook on the top rack?
Do you think reverse is better. I have a reverse flow w 2 stacks can I get rid of 1
Does anyone know if you can use a tank that has deen buried. They have some kind of coating on the outside.
So on an open offset. why not put the fire box outlet up at the top of the cook chamber?
Yep! You can do that also. I actually know a couple builders that do that
Why are you referring to the smokers as Reverse Flow vs Offset? They are both offset smokers. The firebox is offset from the cooking chamber. Do you have some other understanding of these terms? One is traditional/regular/straight, the other is reverse flow. You occasionally referred to them this way as you spoke to differentiate. I found this very hard to follow as to which one you were talking about at any point in time. As for the rest of your video I loved the explanations of how and why you build how you do. I prefer reverse flow, but I've had builders simply say they won't build them because "it's not necessary". I'm headed to your site next to check it out!
Why the hell are you driving around one handed and holding a coffee? Jesus. Have some respect for other people on the road and be ready to react in an emergency if needed.
Ok karen your pellet grill is calling