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I find that they are both will come out the same. But I will say my reverse flow tends to cook faster at the same temps.

Beautiful 😍

Is the support going from the firebox to the smoke chamber an upgrade as well?

Rodriguez Thomas Lee Shirley Brown Sarah

Big sexy 😍 😅

Great content - what thickness is the steel on a roll off?

Yes please! Looks awesome!

I love the SMOKER but, the music is disappointing. I thought more of your company.

Just ordered one of your shirts on Saturday. Can’t wait to get it in.🤣💯😎

Beautiful pit, but I’m not sure why it’s always accompanied by ghetto music

That's a badass pit!

Another good looking pit coming out of y’all Great job 😎💯

9037 Schaden Oval

289 River Stream

Such a cool pit

Top notch quality. Great work.

I need to start counting cameos Waylon the german shorthair puppy makes in your videos. :)

Can you guys do more longer format videos on this one? Would love to see more on it.

Nice rig! Congrats to the new owner!

Beautiful rig! 😍

I want to see someone add a Santa Maria grate to one of these!

That thing is incredible. I don’t need the pellets, but everything else is literally perfect.

Is the hybrid model posted on your site a 48?

This pit is absolutely amazing and cooks like a champion! You guys rock!

Ill be calling you guys in a few weeks

That is an awesome pit you guys do great work.

Looks great 😎💯

Sick!!!!

Love this

🍻

This pit is wild!

I need one

Damn that is badass! Alright, so what is the walkout cost on a rig like that? I dont see it on your website

The winners were on instagram!

Beautiful cooking machine!

What does a setup like that run, im leaning on 9k . Thats a gem

I can’t wait for mine! This is pretty much what I ordered

Need this for my Apartment

❤ it looks good

How much does this particular grill cost; just as it sits?

385 wings can fit

Great work TMG team. Beautiful pit! ❤

Do you make a pellet grill?

What would one of these run just on a skid?😎

It’s was very good!! Glad I was at the shop that day

Looks like a great cook. I've been super interested to see what happens actually cooking over a fire for at least part of the cook instead of off to the side for the whole cook though. Thinking maybe it starts fat cap down and then gently flip it after a couple of hours or so and move to the indirect side, or maybe even finish it that way... I dunno. Just wondering about getting that fat smoke profile on the meat too...

Love the videos

Yall should get Jordan Farris to do a brisket trimming masterclass video for ya

Throwing a brisket on the new Dumpster in September. Should have a video of the cook...

Awesome to see soo much capability on the roll off. Will you be doing more videos on your safe?