Reverse Flow VS. Traditional Flow Brisket Test
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- čas přidán 5. 09. 2024
- That's right we finally did the test. Everyone ask which smoker is better.... We hear it everyday. Well the test and wait is now over. Watch for the results.
A HUGE THANK YOU to A&B Distributing for the Briskets.
A&B Distributors website: aandbdistribut...
www.tmgpits.com
Email: sales@tmgpits.com
Nice test. So basically they’re the same so get whatever type smoker you want. Great information guys. Thank you.
Great test, reverse flow doesn't get enough love. I have a reverse flow and love it. Temp on my reverse flow is more consistent throughout the cook chamber and is easier to maintain temp than regular flow was. Also you don't get that hot spot in front of the fire box so more cooking space. My opinion which means nothing is that if it cooks quicker and maintains temp more evenly and it tastes the same as regular flow, than I am going to use reverse flow.
Can’t wait to put my order in
Kitted-out CH52 here, that hotbox is a literal oven if you want it to be, you can cook, grill, bake, super versatile. I keep mine closed off on the bottom and fully vented to turn it into a warmer. You get alot more surface area to keep food warm on the box top smokers because those tin foil trays stay put even when the lid is lifted, so you have a massive "warming plate" on top of the chamber too 😎
One thing that wasn't talked about was those 2 smokers were big enough to hold 6 briskets each. This might have been okay with the reverse flow, but I suspect it would have been too hot next to the firebox on the traditional flow! You would only be able to do 4 briskets.
I want to hear from the person who thought to buy a reverse AND traditional flow smoker!
Great video despite the challenges you had. Really keen to understand more about the fire-management basket on a reverse-flow vs not with a straight-through. I have the Heritage 48 straight-through and usually run it with a LSG basket, which is a similar design to yours. I find the smoker runs clean - almost too clean - with the basket vs run from the base of the fire box. I'm wondering if that might be what you're referring to here?
More videos like this boys!
I have to get down there and make a video with you guys!
Good job! One complaint….. you couldn’t do this while I was there last week? Come on man!!!!
Select brisket?? I don’t know you guys!!
Great video. Would you guys do a video on a good way to season a new smoker? There's probably 100 ways to do it, but would like to see what you guys recommend or even just your opinion. Thanks
Throw meat on and let er rip
We pre oil ours before shipping. Fire it up and you are good to go. We suggest wiping the outside down with food grade mineral oil
Id really be interested in your opinion as the pit master which fire was better to manage if either...
The reverse flow is easier to manage
I was very disappointed until you mentioned that you will cover how to cook in each style cooker in another video. Every video I’ve seen so far where they try a reverse flow, they cook exactly the way they do in whatever cooker they’re used to, because they don’t know any better, and then declare it inferior. Ticks me off.
I loved hearing from regular bbq customer type people. Judges have an entirely different criteria which requires an entirely different cook. You can’t eat a meal of competition bbq meat, it’s way to seasoned/rich/etc. I also was very happy you didn’t cook wagyu or some expensive cut. To me that is against the entire purpose of low and slow bbq in the first place. Granted, someone has to cook it because it’s part of the wagyu animal but not regular backyard folks.
We hope to get some time here soon to start shooting smoking videos
"I also was very happy you didn’t cook wagyu or some expensive cut. To me that is against the entire purpose of low and slow bbq in the first place."
100%
Fat side up or down a reverse flow
I do mine fatside down due to the radiant heat coming from the bottom baffle plate. It also gets a good smoke ring when its down and doesnt dry out the flat bc it gets so hot.
Are these the heritage smokers? What size?
48