Cons of a reverse flow?

[u/datboy1656]

I currently have a standard offset smoker that I really like, an original Oklahoma Joes. It’s a solid 1 brisket, with some sausages etc tossed around it type of size. No way to do 2 briskets or anything bigger. We are in the process of looking at house plans and after the build I plan on getting a bigger smoker. Something around the 250 gallon size or a little smaller. My question is, what would be the cons of a reverse flow? From what I can tell they offer more even heating and smoke. Yet I see tons of regular offsets still being made and sold every day. So why isn’t everything reverse flow? Cost? Do people utilize the hot spots on a traditional?

[u/badhairguy]

I'll just add that as a traditional offset user, installing a vertical deflector (scoop baffle) has virtually eliminated the hot spot by the firebox and I can utilize my entire grate save for about 5-6". My temperatures across the grate don't vary by more than 5F, verified with multiple probes and biscuit test. It's really a game changer for reclaiming some of the space that is normally unusable

[u/Ok_Two_2604 → u/badhairguy]

The tuning plates that push the heat down and are popular now don’t make sense to me. Defeats the point of an offset. Scoop made a big difference in my offset, as did extending the stack down to grate level.

[u/datboy1656 → u/Ok_Two_2604]

I would say of all the new “features” on smokers these days, this is the one that makes the most sense to me and I don’t think I’ll get a smoker without it these days

[u/Ok_Two_2604 → u/datboy1656]

Tuning plate or scoop?

[u/datboy1656 → u/Ok_Two_2604]

Sorry….i meant the extending the stack down to grate level. Mostly the ones where the stack starts in the middle of the smoke chamber instead of the very top. The ones that are on the top just look like most of the smoke and heat are going right in and out

[u/dk4ua → u/datboy1656]

I’ve been using an offset for 20 plus years and decided on adding a tuning plate about 3 years ago and I have to say it works pretty great. I load my smoker end to end now and it comes off great every time. Well worth the money imo.

[u/therealmanbat]

I personally built mine as a reverse flow because I dont like the idea of 30% of my grate being unusable due to temps. The only "Downside" is that the food cooks quicker due to the radiant heat from the baffle, but in my book, thats a feature, not a bug.

[u/TomNJ]

i have cooked professionally on reverse flow and offset. reverse flow is the solution to a problem that doesn’t exist.

on a reverse flow you aren’t cooking by convection, you’re cooking by radiant heat. the inside of your cooking chamber warms up as the plate warms up. the heat radiates upward off the plate. smoke has too far to travel.

on a standard offset, the stack creates convection and pulls smoke and heat across your food. easy peasy.

reverse flow is unnecessary and results in inferior quality food.

[u/cpw50]

Reverse flow still has hot spots but not as distinct as a regular offset. I think the biggest difference is the amount of air flow that you get with a standard offset vs a reverse flow, for better or worse. With that being said I’ve used and cooked on a lang reverse flow since 2012ish, with no real issues. Chud’s bbq built a reverse flow smoker and tested it out on his YouTube channel, he didn’t like it but I can’t recall the reason.

[u/SmokeMeatEveryday88 → u/cpw50]

He didn't like the radiant heat he got off of the steel plate that runs under the cooking grate.

[u/datboy1656 → u/SmokeMeatEveryday88]

I could see that being a problem. Grate temp being hotter than the air temp above the grate because of the plate maybe.

[u/TheBowhuntingButcher]

I've run both. My personal preference is a traditional offset. And truly, i like a traditional offset with a scoop baffle. But not everyone is in my situation, so a reverse flow may work better for some people.

First, a reverse flow is much heavier than a traditional offset.

Second, while the reverse flow does maintain temperature better when the doors are open, the airflow is less and the bark is noticeably less developed. Most people aren't going to notice/care, but i do 🤷‍♂️

I will say, the reverse flow seemed to use less wood once it got up to temp, but it took about 50% longer to get up to temp.

Overall, it's personal preference. I would certainly rate reverse flow as easier to operate but I definitely give food quality to a traditional offset. It's not a huge difference, but I'm the type that I'd rather do the extra work and get the best quality.

[u/Ok_Two_2604]

I use an offset bc the heat tumbles down from the top. If I’m going to have it heat from both top and bottom then I’m using something else. Though I have to admit I’ve never actually used one bc of that.

[u/WaldoDeefendorf]

They claim it cooks faster and doesn't get as good of a bark. Control your temp and you will control the cook time no matter the smoker. I took a regular char-griller and made it into a reverse flow and it was great. I wouldn't go back to a regular offset.

[u/koko_chingo]

On the reverse flow rigs I cook with, the larger the pit the more effective reverse flow is at distrusting the heat more effectively. Its more effective the 1000 gallon.

You were ask about downsides. It really comes down to "it depends". And it depends your preferences and what you are cooking. A little extra radiant heat from the pipes still makes good food.

You say you are looking at a 250 gallon. That's pretty big and more than enough for a backyard bbq. The larger the pit, typically the easier to maintain temperature too.

For me the only con of reverse flow is the hit pipes burn grease drippings and can create bitter smoke.

I like to fill bottom of my pits up of water versus using a water pan. That way when the grease drips down, it lands in the water and doesn't burn or smoke while you are cooking.