This is consistent with my experience, I have a double-barrel traditional offset, and if it were much smaller then I would definitely want a reverse flow. With the larger smoker I get different zones, the area nearest the firebox cooks like a drum smoker with radiant infrared heat (great for chicken, tri tip) and the barrel furthest from the firebox is pure convection for briskets ribs etc.
Yeah I think this video helps to explain why my factory lid thermometers and grill level probes are reading pretty much the same constantly on my Highland. It didn't start happening until I put the make shift baffle plate in there.
Do you need to buy a certain attachment? From what I could gather reverse flow is more consistent temp. Is it better cooker? I have a kamado joe but wanted to get an offset. Do you recommend any in particular?? Thanks
I use the traditional chimney when I grill putting the charcoal in the smoke chamber 2 chimneys of charcoal. I gotta say the food ends up way better than other grills. As a smoker I still struggle with draft so thinking I'm gonna extend the stack height couple feet for better natural draft and give that a go...soon as winter is over.
Sounds like maybe it should only be available in the reverse flow configuration from OKJ. I found some peace with two mods in mine and it cost me almost nothing... The first was the Meat Cranium mod and that is wrapping the fire box grates in foil to baffle the fire some and keep the fire in the fire box. When I did my second mod it really messed me up for a few minutes... I essentially lowered the exhaust stack to grate level by using a half seving tray to lean against the side and go down to the cooking grate. The part that messed me up was the hot air and smoke was running right out my stack so I had to remove one of my make shift baffles and this has made it a much better cooker
That second mod sounds like a challenge, its very interesting how liitle changes can effect the dynamics of the air flow. I'll have to check out the Meat Cranium mod.
@@ComparisonCooking also the second mod isn't very hard either. The stack is in its factory location. I used a half serving pan kind of like the elbow but it doesn't take as much space from the wall of the smoker.
I noticed your firebox is sagging. I have seen other Oklahoma Joe smokers do the same thing! I want to buy an Oklahoma Joe but the sagging firebox concerns me!! I hope they have corrected that problem!
They typically sag, i got a $15 car jack holder to keep my old one level. I didn't keep this one long so i don't think i recorded the jack in these videos.
Hey, I just got a Chargriller Champ. I've been wrestling with the idea of making it a reverse flow. I have a bit of experience fabricating metal, so that's not a concern. I'm pretty sure this should transfer to the Chargriller. Thanks
I love a big reverse flow, but after making this video I kept the Oklahoma Joe in the traditional setup with two baffle plates. The air flow just seemed to choked down (even with vents wide open) for the size of the smoker. You would probably have better luck if you got the proper length and width of the stack then I did with the OJ. It really needed a wider taller stack for better pull, It was a struggle getting it to hold above 225F. Keep me posted and good luck!
Perhaps they had a large stock of traditional highlands and the made the reverse flow by just modding the original highlands. That's why the traditional option exhaust is so higg
I did a video on that, but I don’t think I did it right. Need to research more on proper dimensions, mine was too long. I was just following what I saw online, throw a long stack on there and you are good, but that’s not correct.
Whoop!!! 🙌🏻 🔥 Bad ass video from a bad ASS man!!! Great job honey! 😊 Missed ya much! ❤️ I’m so proud of you and your channel.. you’re seriously killin’ it.. as I always knew you would! Much love! 🥰 PS.. better keep that beard! 🧔🏻😉
Did you notice an fuel consumption difference with reverse flow vs traditional. Lots of conflicting information out there, people claiming reverse flow is less efficient (more fuel being burned) while others claim it's more efficient.
It’s been a while since I did this one. What I remember is it didn’t want to get above 235F even when I was loading it up with fuel, so I could see how it’s less efficient.
How do you keep your walls and grates so dry/clean looking? I've had trouble with that. Mine consistently stays Greecy/oily (alot of smoke build up) I haven't found a method that stays clean
This is one way to clean it! th-cam.com/video/pGt6hD9RG-I/w-d-xo.html The other thing is, i didn't use this smoker that much, probably a total of 12-15 cooks. The one in the video linked in this comment, i had cooked on it 3 times a week for months.
I always use the reverse flow plates in my reverse flow smoker. However, I am having trouble with the intake vent closing and not being adjustable. I need some kind of friction to hold the intake vent at different openings. Do you have any suggestions for this?
Ooooooooooooooh so you can move the vent yourself on the reverse???? I did not know that I’m really debating on which Oklahoma Joe I want but now I think I found it
Yeah it’s pretty cool, but if you haven’t bought it yet I would stick with the regular and save your money. The reverse flow never wanted to burn hotter than 215.
@@lasveryown664 yeah, the traditional set up just worked better for the airflow/size of that smoker. I love a reverse flow, but it’s just not the right size for it compared to the 120 gallon I run. With the traditional setup you just need on small baffle/deflector by the fire box side of the chamber and it does a good job
@@ComparisonCooking what do you think about the smoker itself? Cause I’m reading reviews on the new Oklahoma Joe’s on Lowes and they’re all saying the same thing that the paint peels a lot faster
@@lasveryown664 it’s a good starter smoker, paints just going to peel, it happens. Problem is jumping to the next level of smoker is going to be a 1k+ expense. No smoker is perfect and does everything whether you pay $200 or 2000. Also don’t forget to check out Facebook market place and Craigslist for that smoker. Saw a couple the other day on there for $100-$300 range.
Great Video. How often do you have to refill the charcoal bin/add wood to maintain a cook overnight in the OKH? I use a WSM22 with Fireboard and Fan. I can get 19hrs out of 1 bag of charcoal with steady 225-250 temps.
I literally just gave this smoker a way to a friend today. I was always using my WSM 18in instead of this. When I used it, you would add wood, every 25-35 minutes, and add charcoal every 2 hours.
Do you find this smoker to be very low? I just out mine together far enough to stand it up and was very surprised the cooking surface is only 30" off the ground. Do you use it like that or did you raise it somehow?
thanks,ive been thinking of converting my highland to reverse flow.ive had for 7 yrs and still not easy.i have high dollar tuner plates which is better but....also have alot of mods and tried even more.im very curious to see how temps .would be with original stack place with the baffles for reverse flow
I plan on doing that probably next. Along with also taking out one of or two of the plates for the reverse flow to see if that helps bring temperature up. Thanks for watching Tony. Hopefully these videos finally give you the conclusion on converting or not.
@@ComparisonCooking I've been waiting to pull the trigger on a legit offset for like two years. I've been watching your channel and others forever, trying to decide. First year I was all about getting a lang reverse flow. FINALLY a month ago I pulled the trigger on a workhorse 1975... can't wait. Best value for price
@@GettingAids1997 if I had to buy right now, I can’t imagine getting anything else than that workhorse. That thing is built to perfection! Congratulations
Inkbird Wifi Thermometer. I got the link in the description, but check out their FB page and coupons on Amazon. FB they normally do flash deals where you can get it for 15-40% off sometimes. (coupon on amazon is normally $20.00 off, just check the box by the price.
That's why you don't buy a cheap Box store smoker just go ahead and get yourselves an old country Brazos it's not a big store smoker you don't put it together they'll ship it to you on a pal it there is no assembly required it's 500 pounds it's a lot better than that big Box store garbage
Agreed, I’m a have to touch it once type before buying it. So not having an academy sports close by to check out the Brazos always kept me from buying it, looks like such an awesome smoker too!
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Responded
This is consistent with my experience, I have a double-barrel traditional offset, and if it were much smaller then I would definitely want a reverse flow. With the larger smoker I get different zones, the area nearest the firebox cooks like a drum smoker with radiant infrared heat (great for chicken, tri tip) and the barrel furthest from the firebox is pure convection for briskets ribs etc.
It’s good to know what your smoker is doing👍
Best chimney starter I’ve ever seen! Thank you
👍
Yes Y didn't i ever think of that🤦♂️
Its nice to see you rolling again. Your experiments shows you know what your talking about. Lots of info in your vids. Cheers.
More to come! Thank you.
Yeah I think this video helps to explain why my factory lid thermometers and grill level probes are reading pretty much the same constantly on my Highland. It didn't start happening until I put the make shift baffle plate in there.
Exactly, the baffle place makes all the difference!
I was seriously planning to buy one of these... thank goodness you made a video about it.
I'm glad it help, its hard finding videos that actually make relevant points, that's what I've been focusing on. Hopefully its coming across that way.
That’s a cool test. I didn’t know the grill could do both
Yeah, its a pretty sweet setup. Thanks!
Do you need to buy a certain attachment? From what I could gather reverse flow is more consistent temp. Is it better cooker? I have a kamado joe but wanted to get an offset. Do you recommend any in particular?? Thanks
With the traditional flow is why some of us use a elbow on the stack. It lowers the stack to grate level.
That's a great way to do it!
@@ComparisonCooking i am running my ribs with one now.
I use the traditional chimney when I grill putting the charcoal in the smoke chamber 2 chimneys of charcoal. I gotta say the food ends up way better than other grills. As a smoker I still struggle with draft so thinking I'm gonna extend the stack height couple feet for better natural draft and give that a go...soon as winter is over.
Keep me posted on how that works, I personally didn’t have much luck with it, but I did half ass it.
Keep it going Kevin! Love your experiment-approach! Thanks for your efforts in sharing this very useful information. Great stuff!
More to come! Thank you for the comment and keeping me motivated!
Sounds like maybe it should only be available in the reverse flow configuration from OKJ. I found some peace with two mods in mine and it cost me almost nothing... The first was the Meat Cranium mod and that is wrapping the fire box grates in foil to baffle the fire some and keep the fire in the fire box. When I did my second mod it really messed me up for a few minutes... I essentially lowered the exhaust stack to grate level by using a half seving tray to lean against the side and go down to the cooking grate. The part that messed me up was the hot air and smoke was running right out my stack so I had to remove one of my make shift baffles and this has made it a much better cooker
That second mod sounds like a challenge, its very interesting how liitle changes can effect the dynamics of the air flow. I'll have to check out the Meat Cranium mod.
@@ComparisonCooking the Meat Cranium mod is simply the foil rapped grates.
@@ComparisonCooking also the second mod isn't very hard either. The stack is in its factory location. I used a half serving pan kind of like the elbow but it doesn't take as much space from the wall of the smoker.
Pretty cool, I didn’t know ok joe has both standard and reverse flow. Good analysis Kevin!
Thanks Charley, it’s a neat setup for sure!
I noticed your firebox is sagging. I have seen other Oklahoma Joe smokers do the same thing! I want to buy an Oklahoma Joe but the sagging firebox concerns me!! I hope they have corrected that problem!
They typically sag, i got a $15 car jack holder to keep my old one level. I didn't keep this one long so i don't think i recorded the jack in these videos.
Hey, I just got a Chargriller Champ. I've been wrestling with the idea of making it a reverse flow. I have a bit of experience fabricating metal, so that's not a concern. I'm pretty sure this should transfer to the Chargriller.
Thanks
I love a big reverse flow, but after making this video I kept the Oklahoma Joe in the traditional setup with two baffle plates. The air flow just seemed to choked down (even with vents wide open) for the size of the smoker. You would probably have better luck if you got the proper length and width of the stack then I did with the OJ. It really needed a wider taller stack for better pull, It was a struggle getting it to hold above 225F. Keep me posted and good luck!
Thank you for the deep dive into this data! I really appreciate you putting this video out here 👍🏻
My pleasure, glad I could help!
What if you left the baffles in with the stack in the traditional offset smoker position? The baffle plates alone add more thermal mass.
Traditional method I keep 2 baffles in, seems like that works well. Keeping all four in could be interesting
Would it still work as effective if you kept the baffle plate in during the traditional highland exhaust placement?
I normally used two baffle plates on the traditional flow setup. Just because its a more compact unit.
This was great video full of the info I needed. Thank you
Thank you!
Exactly the content I needed !
Glad you enjoyed it!
Perhaps they had a large stock of traditional highlands and the made the reverse flow by just modding the original highlands. That's why the traditional option exhaust is so higg
I am not sure, but that is a really good point. It would make sense.
I hear a lot of good things with the stack extension. Do a comparison of that. Would love to see your results.
I did a video on that, but I don’t think I did it right. Need to research more on proper dimensions, mine was too long. I was just following what I saw online, throw a long stack on there and you are good, but that’s not correct.
@@ComparisonCooking 18" bbq smoker mods makes one
Whoop!!! 🙌🏻 🔥 Bad ass video from a bad ASS man!!! Great job honey! 😊 Missed ya much! ❤️ I’m so proud of you and your channel.. you’re seriously killin’ it.. as I always knew you would! Much love! 🥰
PS.. better keep that beard! 🧔🏻😉
Thank you Rexy, appreciate the love, and yes, the beard is staying!
@@ComparisonCooking ☺️😘
Can you use the same tuning plates from the reverse flow in the none reverse flow?
Yes, you can. I'm planning on showing that in an upcoming video!
Dang it! Ive never thought about using propane cooker to light charcoal chimney! Thanks!
Now the student becomes the master.
Really considering picking up the traditional highland !
It’s a solid smoker but I would try and track one down on FB marketplace. Brand new the prices are so expensive right now!
@@ComparisonCooking that’s what I did! Found one on there hardly used but with upgrades for 100
Did you notice an fuel consumption difference with reverse flow vs traditional. Lots of conflicting information out there, people claiming reverse flow is less efficient (more fuel being burned) while others claim it's more efficient.
It’s been a while since I did this one. What I remember is it didn’t want to get above 235F even when I was loading it up with fuel, so I could see how it’s less efficient.
What make is your apron, I like the look of it?
amzn.to/38ACqn3
This is a huge help! Thanks for sharing your findings.
My pleasure!
How do you keep your walls and grates so dry/clean looking? I've had trouble with that. Mine consistently stays Greecy/oily (alot of smoke build up) I haven't found a method that stays clean
This is one way to clean it! th-cam.com/video/pGt6hD9RG-I/w-d-xo.html The other thing is, i didn't use this smoker that much, probably a total of 12-15 cooks. The one in the video linked in this comment, i had cooked on it 3 times a week for months.
I always use the reverse flow plates in my reverse flow smoker. However, I am having trouble with the intake vent closing and not being adjustable. I need some kind of friction to hold the intake vent at different openings. Do you have any suggestions for this?
Ooooooooooooooh so you can move the vent yourself on the reverse???? I did not know that I’m really debating on which Oklahoma Joe I want but now I think I found it
Yeah it’s pretty cool, but if you haven’t bought it yet I would stick with the regular and save your money. The reverse flow never wanted to burn hotter than 215.
@@ComparisonCooking Really? Yeah I haven’t bought it yet I’m debating with traditional and Reverse Flow
@@lasveryown664 yeah, the traditional set up just worked better for the airflow/size of that smoker. I love a reverse flow, but it’s just not the right size for it compared to the 120 gallon I run. With the traditional setup you just need on small baffle/deflector by the fire box side of the chamber and it does a good job
@@ComparisonCooking what do you think about the smoker itself? Cause I’m reading reviews on the new Oklahoma Joe’s on Lowes and they’re all saying the same thing that the paint peels a lot faster
@@lasveryown664 it’s a good starter smoker, paints just going to peel, it happens. Problem is jumping to the next level of smoker is going to be a 1k+ expense. No smoker is perfect and does everything whether you pay $200 or 2000. Also don’t forget to check out Facebook market place and Craigslist for that smoker. Saw a couple the other day on there for $100-$300 range.
Wat kinda thermometer do you use I have a mobile trailer grill I need a good one that uses Bluetooth wat do you recommend
I've always had good luck with Inkbirds.
Great Video. How often do you have to refill the charcoal bin/add wood to maintain a cook overnight in the OKH?
I use a WSM22 with Fireboard and Fan. I can get 19hrs out of 1 bag of charcoal with steady 225-250 temps.
I literally just gave this smoker a way to a friend today. I was always using my WSM 18in instead of this. When I used it, you would add wood, every 25-35 minutes, and add charcoal every 2 hours.
@@ComparisonCooking so u essentially hated it. haha
With the exhaust wide open and firebox intake wide open it doesn't retain heat..
On some of these smokers you are 100% right.
Do you find this smoker to be very low? I just out mine together far enough to stand it up and was very surprised the cooking surface is only 30" off the ground. Do you use it like that or did you raise it somehow?
So are we only supposed to use the baffles during reverse flow smoking?
Yes.
so on a traditional 250 isnt really 250 with the gauge sitting that high,,,, good info, although now i feel like it should be common since
Yeah once you realize it’s one of those things like duh. We all do it
That’s the only kingsford that is worth using in my opinion
👍
Wait for the Reverse sear does it come with those baffle plates ?
Yes
thanks,ive been thinking of converting my highland to reverse flow.ive had for 7 yrs and still not easy.i have high dollar tuner plates which is better but....also have alot of mods and tried even more.im very curious to see how temps .would be with original stack place with the baffles for reverse flow
I plan on doing that probably next. Along with also taking out one of or two of the plates for the reverse flow to see if that helps bring temperature up. Thanks for watching Tony. Hopefully these videos finally give you the conclusion on converting or not.
so if im gonna buy one of these im better off spending the little extra getting the reverse flow?
I'm always using the traditional flow at this point. So if you haven't pulled the trigger you might want to save the money.
How to turn a Oklahoma Joe’s Highland smoker into a reverse flow smoker ?
You buy it with that capability, but I run it traditional a lot more than reverse.
What brand are your gloves?
I just do a search on Amazon, they are all made from the same material basically.
This is the pair I just ordered
amzn.to/33ZOufv
trad offset provides the best smoke IMO
I have always been reverse flow fanboy, but I am starting to lean towards traditional.
@@ComparisonCooking I've been waiting to pull the trigger on a legit offset for like two years. I've been watching your channel and others forever, trying to decide. First year I was all about getting a lang reverse flow.
FINALLY a month ago I pulled the trigger on a workhorse 1975... can't wait. Best value for price
@@GettingAids1997 if I had to buy right now, I can’t imagine getting anything else than that workhorse. That thing is built to perfection! Congratulations
great video👍
Thank you 👍
CharGriller Grand Champ ftw
Yeah that smoker looked killer!
What are you using to get that graph?
Inkbird Wifi Thermometer. I got the link in the description, but check out their FB page and coupons on Amazon. FB they normally do flash deals where you can get it for 15-40% off sometimes. (coupon on amazon is normally $20.00 off, just check the box by the price.
Should’ve moved the temp gauge to the left
Yes
That’s Home Depot stuff. 1/4 reverse flow only. You are comparing Pumps to Niki
pumps all day!
The steel is way to thin and the griddle is not 1/4 thick. Ahhh. No Bueno. Cheers
yeah its super thin.
I just hate the blue bag I would rather buy the Orange bag
Don’t remember what’s that is in reference to.
The music is annoying, otherwise great video.
👍 thanks I’ll work on the music
Use it as a stick burner ditch the charcoal
True
That's why you don't buy a cheap Box store smoker just go ahead and get yourselves an old country Brazos it's not a big store smoker you don't put it together they'll ship it to you on a pal it there is no assembly required it's 500 pounds it's a lot better than that big Box store garbage
Agreed, I’m a have to touch it once type before buying it. So not having an academy sports close by to check out the Brazos always kept me from buying it, looks like such an awesome smoker too!
I’ll just weld this together. 🤷🏾♂️