For me, I'm all about Texas style brisket, cooked fat cap up, in the style of Franklin BBQ and all the other great Texas joints. Going through all of that though really got me to thinking, and I think what it really boils down to in choosing what type of cooker is best for you is what type of cooking you like to do. But it does seem they are more finicky, and if any of the calculations are off, you may have problems, while traditional flows seem at least a little more forgiving in that regard. They definitely don't and I know and have talked with many that are super happy with their reverse flows. That is not to say that all reverse flows will have problems like mine. What is interesting to me is that while trying to solve my issues with that cooker I talked to several people and heard from some other reverse flow owners of different brands that had similar problems. We'll see if he solves the problem or not. It's actually back with the builder right now as I type this to retrofit it. After two years of fighting with it, I have come to the conclusion it's an air flow problem with the design that is out of my control. I talked to the builder several times and with the exception of the wood consumption, I did get things to improve a little, but it's still not right and I don't know if it ever will be. No matter what I did my problems persisted. I tried everything thinking my problems were user error, or not cleaning it properly, or something with the wood I was using. It also uses an insane amount of wood, requiring me to add a 16" long 3-4" diameter split every 15 minutes to maintain a cook chamber temp of 275. At first I thought it was great, and it appeared to run super clean (nothing but clear heat coming from the stack etc.), then I started trying to cook chicken and noticed it was putting a nasty grey color on the chicken skin.
I have had nothing but problems on my reverse flow, to the point that it drove me to looking for something else. I know I am probably going to get hate or catch s***t for what I'm about to say because most here seem to be all about the reverse flow, but I don't care.this is my story and I'm just being honest. I've had the reverse flow for exactly two years, and I just got the traditional flow four weeks ago, but I have already done multiple cooks on it and put it through its paces. The reverse flow is made from 1/4" steel and has a square firebox with a wood/coal grate, while the traditional flow is made out of 3/8" steel and has a round firebox where you run the fire directly on the floor. My traditional flow is an "open pit" design which means no baffle, no tuning plates. I have both, a 24x48 reverse flow, and a 24x48 traditional flow. If I had the reverse flow option, I'd take it. Best of all worlds.Ĭleaning wouldn't be any more difficult than with an offset with a baffle plate. So your meat gets all the convective heat and also all the smoke with a minimum of radiant heat.
Reverse flow with solid baffle plate - radiant heat is blocked somewhat, but all the smoke and convective heat is run underneath where it rises opposite of the firebox and then flows in reverse direction across your meat along with convective heat to the chimney on the firebox side. You get more even temps in the cook chamber end to end but miss some smoke because some of it passes underneath the plate. Offset with perforated baffle plate - radiant heat is blocked somewhat, but so is some of the smoke. Radiant heat is strong on the firebox side which creates uneven heat in the cook chamber. Straight offset - no baffle plate, firebox on one side, chimney on the other. I think you should define "regular offset."
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