This Reverse Flow Smoker CHANGED My Mind About Whats BEST For the Backyard!
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2024
- Given the opportunity to chose between the two offset smokers equally, which is best? The answer might surprise you!
I've had the chance to test the NEW Echo Reverse Flow offset smoker along side my Smoke North Huron G2 offset smoker for the past six months... BUT only one can stay.
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Two great smokers there. I live in Ireland and there's a pit builder near me. They build both direct and offset, as well as other direct heat style bbqs. They are huge advocates for reverse flow and they reason they give is Irelands weather. Which is damp and humid. In these conditions reverse flow just works better and is more stable. In Texas direct flow makes sense as they have dry climate. But in Ireland, reverse is best.
Have a great summer James
Maybe this is why I have such good luck in Florida with my Lang reverse flow. Humidity?? Maybe it would not be as good in Texas (dryer heat)
Love the analysis James - and congrats on the new Echo! I think my family and friends (and I ) prefer the extra bark and smoke flavor so we probably won't end up with a reverse flow - but who knows I haven't cooked on one yet!
Right on!
I completely agree! Everyone should try a reverse flow smoker for there back yard smoker. They just work.
Agree - they just work and do it faster. (and I believe - cleaner smoke)
I'd take either, but they're just not affordable for the average Joe. Would love to have one, but that's not happening anytime soon.
I have a Lang reverse flow. Love it.
I have to say, direct flow smokers just hit different. Sure, reverse flow might cook faster and use space more efficiently, but when it comes to that deep, smoky flavor and perfect bark, direct flow wins every time for me.
One can always start at lower temperature in the reverse flow, extending the smoke/cook time if smokier flavor is desired.
100%
@@CoolJay77good point….
I don’t hate ‘em, but they cook like pellet grills from the standpoint of the bottom heat. Something that’s not really appealing for me.
I love my reverse flow smoker. The baffle helps create more every temps, although does cook faster, smoke penetration and flavor is amazing. The only thing is Bark, but if I lower my temps it will set an awesome Bark.
It's all about process and techniques. Both are great but for me, I prefer the reverse flow smoker.
I'd love one of these but that price tag would be tough to justify to myself and the Mrs.. Unless you have a youtube channel or looking to get into pop-up or something similar that you use it regularly (which is a big commitment of time and product (food cost)), I'm not sure how you justify the cost. No doubt top quality smokers and workmanship, need something in the $3K ballpark before I could start justification.
I heard Dave Grohl (foo fighters) and a few baseball players bragging on the Lang REVERSE FLOW COOKERS (Smokers). I bought the Lang 36. I have to tell you - I love it. Hard to describe, but it seems to be a little forgiving. The food comes out super moist (and seems to be a hack against drying out the food) and it does cook faster. People love the flavor from it, too. I do think it burns CLEANER but is slightly less smoky. It has more of a clean WOODY flavor. I prefer the clean wood flavor. Most people that try a Lang - end up loving it. I'm sure it's similar for other reverse flow. Btw, super easy to clean the lang. Ben Lang shows you how to on his videos. Btw, Ben Lang (owner) returned my call but it went to voice mail. I ended up speaking with his son by phone (about 6 years ago) and he was able to answer some questions that convinced me to buy a Lang. Once you try one, you will love it. Most people that talk trash don't know how to cook on a reverse flow. You have to make some mistakes and put your time in (like anything). Once you nail it, it's a pretty awesome cooker. Finally, now sure how to say this, but the Lang is not as good looking as the Echo, but it is a workhorse of a unit.
Btw, I'm continuing to pick up tips from this channel. Thank you.
If you’re considering a reverse flow offset then you have to consider a Shirley, hands down best cooker I’ve ever owned. The amount of cooking space you get from a 36” patio model is crazy, best back yard cooker on the market IMO.
reverse flow has certainly won me over for the backyard
I really enjoyed this video and learned a lot, thank you😊
Smoke North seems to build a high quality offset. I guess you get what you pay for.
My name IS Billy... What time should I be home for dinner?? 😃
😝
Very cool. Of course this is just giving me more FOMO. I already have a direct flow offset (Workhorse 1975), an insulated vertical cabinet (Lone Star Grillz Large IVS), a pellet smoker (Lone Star Pellet Grill) in regards to smoker (once I got the Large IVS I gave away my joe jr since I felt like an insulated smoker has too much overlap with a kamado). I also have a 42" Hestan gas grill and a 60" Lone Star Grillz Santa Maria Grill, and a cheap Blackstone griddle. But damn now I want a reverse flow, I kind of hate you. I love my Workhorse direct flow though I almost considered a Meadow Creek reverse flow (though those are insanely expensive for the size). Though now that itch in the back of my mind will be how my direct flow would compare to a reverse flow. I do really like the efficiency of reverse flows combined with it being quicker and easier to use. Everything has it's place.
Don’t let me spread discontent
@@SmokingDadBBQ Just discontent for my wallet :( Been looking at reverse flows for the past week or so =/
Best details BBQ videos in the business! I had always heard that the heat baffle plate would "fry" the meat, but you obviously don't have that problem. The smell of that fat hitting the plate must add to the magic!
I have enjoyed this video. I enjoy your addiction to smoking various foods.
O great, you just convinced me to buy another smoker 😅. Was in the market for something bigger then my egg.
Hope you enjoy
Great video, James! The design on the Goldee’s pit has had my attention. You’re making me want to gravitate more towards the RF now. Seems like something like the Goldee’s would slightly outperform a RF in final product, but the couple of hours you get back on a RF can be a difference maker.
i haven't cooked on the Goldee's but the videos seem to confirm the hot spot in the middle i am not sold on being a good idea
@@SmokingDadBBQ oh interesting, I haven’t done a lot of research on it yet. Thanks for sharing your thoughts on it!
I managed to master a cheap offset (Oklahoma Joe) but once I have proven I could use it, it grew wearisome to use. Your channel convinced me to sell it and move on to Kamado Joe. I'm three months in and love it! In a few years I will get a nicer offset, and this reverse flow concept seems really cool. I hope you keep sharing your experiences with it, your fire management tricks for it, etc. Then by the time I save up for one I'll be ready to go! Thanks for another great video!
Awesome. Cheers
Like many others have said James, another great and video based on research and data…. Thanks for sharing and the work….👍🏼👍🏼
Much appreciated
Cooked for years on a traditional flow. Last couple of years on a KAT BBQ reverse flow and I love it. Better temp control, less cooking time and fewer splits to maintain temp during cooks.
It’s won me over for sure
Very informative video. Also like your data driven scientific approach to myths in the BBQ community.
Glad you enjoyed it!
Interesting dilemma my friend. When I was designing my offset with TMG pits, I was so afraid of facing buyers remorse and couldnt decide on reverse vs direct flow. So i designed a version that i could easily swap between reverse or direct. Put a collector box at both locations with a removeable stack and removesble baffle plates. Best decision ever! But one thing ive been contemplating lately is maybe to attempt to insulate the reverse flow baffles. Initial thought are using ceramic fiber insulation blankets (food safe), but not sure the material or method to coat them and keep clean. Please do this test! See if you can get the benefits of ease and efficiency of reverse flow while minimizing radiate heat from the bottom and relying on primarily convection like the direct flow.
What is the distance between the reverse flow baffles and the cooking grate?
Maybe you could reduce the radiant heat using pizza stones over the baffles plates, and cover them in aluminum foil to clean them easier.
If we were to set the insulation barrier directly on top of the baffle plates, will need a material with low conductive and emissivity properties. Pizza stones primary purpose is hold heat (high heat capacity) and transfer it to the pizza. While it may provide some insulation value, I don't think it's a prime candidate for the application. One carbon deposits start to build on whatever we coat the insulation with, emissity will increase. So the most important objective will be to reduce heat transfer from the baffles to the insulation layer.
Thanks for the detailed video! I built my own reverse flow 15 years ago and have really enjoyed it, although it does run a little hotter on the firebox side. My baffle plate that runs along the bottom is sloped for drainage, it’s a 5” gap on the firebox side and 6” on the drain side. I wondered if Chuds plate was to close to his cooking grates? How much of a gap is on your Echo?
I completely agree, I built my own 500 gallon reverse flow, made sure I had plenty of room between the bottom of the grate and the reverse flow plate, and I love that cooker, I do several large catering events a year on it.
@@ronaldhackworth3876
Nice! How many inches do you have between your cooking grates and the baffle plate?
6” on the one side and down to 7” on the other with a 1 1/2” grease drain on the lower end
Congrats! I am looking forward to your review during the journey with this smoker
Thanks! Will do!
I can’t even afford an opinion. Good on Ya
Chud is a clown never heard of the brisket problems he had with the reverse flow. Learn your Pitt is what Chud should have said
so many people grab on to these statements as gospel... its just simply not true
Thanks for all your thorough testing and experimenting. You save me a small fortune! Keep up the GREAT video offerings. May I request some more Golden’s Cast Iron experiments from you? Cheers!
Im anxious for more testing of the Old Country G2 you have in. I'd like to see where it falls in line value wise and in quality of bbq output compared to your list of $500 cookers as well as going for 1/4" thick options that are in the $2k-$2500 mark that you can find online. Is more than triple the price better for the backyard and/or is it worth saving a few hundred compared to a "nicer" offset.
I went with a direct flow (Workhorse 1969) because I never cook more than one brisket at a time and because it gave me a cowboy firebox feature for searing tri-tip, steaks, etc. Had I wanted to cook more meat at once, and had I not cared about searing directly over coals, I might have chosen reverse flow. That looks like a wonderful unit you settled on.
I hope that you’ll autograph the Huron G2 for the new owners. You are a bbq celeb
I'm interested how well these would do on charcoal - I've not seen any good coverage on trying that. My Smokey Mountain is set it and forget it, so I will even use that during a work day. I could use something bigger though, but I'm not interested in tending the fire.
Can't wait to see your future video's on your new Echo smoker. Since, I will need to win the lottery, to own one. The only way to see it is on your channel...Keep up the good work.
I have both direct and reverse. One thing i do to mitigate that baffle heat is a tray with a little liquid, whether water or stock or something, and it minimized the amount of heat underneath the meat. Worked for me
I think you chose wisely sr. Love my reverse flow and found I need to cook about 20-30 def lower then my off set did. Love my reverse flow and the gain of space is enough for me. May want to try and lower your set temp to 220 and see how it come out. Be safe and keep them coming
If you lived in Texas, where or what reverse flow smoker would you look for? In terms of availability, quality and dual rack and fire box size.
Lang smokers out of Georgia.Shirley fabrication out of Tuscaloosa you will probably find a Lang quicker but have more options
Congrats, and thanks for the comparison! How much does the flat top on the firebox help for pre-heating splits (vs a rounded top)? How important is that on a quality backyard offset like these (I'm coming from OK Joe Highland)?
you can do that on the OKJ, i balanced them on mine
Next week... Phone rings. James: "Hello, James here." Voice on the phone: "Hi James, this is Mike from Smoke North. Hey, I've got something to run by you..." Stay tuned :-)
Hahaha oh no
Another fantastic video!
You took the words right out of my mouth….!!
Wow! Just got to say a big thanks
So I’m waiting for my smokewere cap, a new upgraded gadget seal
And enjoying my rotisserie ring and basket
It’s like a BBQ Christmas😜👍
Rock on!
I have a TMG Pits Volunteer and a 250 Gallon offset. The way I got them was second hand because my friend was going out move out of the food truck and got to brick and mortar location. He bought 3 1000 gallon smokers and some commercial property. I love how much I can fit in the 250 gallon offset. My typical use of the 250 gallon offset is 3-4 briskets, 4 racks of pork spare ribs, 4 dino ribs and up close almost touch the firebox is chicken thighs or I throw whole adult hog on. On my upper rack I put is where I do smoked mac and cheese and chicken wings if by the firebox is full. That is for a crowd of 30-50 and some leftovers and I might cook for a crowd that size ever 3-4 months.
That’s a nice pit
You've become more scientific than Mad Scientist BBQ. Nice summary.
Wow, thanks!
Thanks for all the information you provide, in regards to the heat the baffle puts off what is the distance between the baffle and grate level on the Ecco?
thanks, i will have to measure it next time i am out... i think it had about 6-7" of clearance from memory
Great video. I don't have an offset smoke. On my wish list. So I am not talking from experience. I would think for the reverse flow smoker, you can likely put in a heat deflector plate between the horizontal divider and the underside of the grate. I suspect you could tone down the additional cooking heat from below to a point pretty close to a conventional offset with a heat deflector plate spaced up from the divider. Choice of material would affect how effective this is. Likely stainless steel would be a good choice. There is a big difference in thermal transmission and other thermal properties between regular steel and stainless. To me this would give you an easy option to choose if you want the faster cook time or not. Something to test!
You could be right with your tips but my view is don’t try to turn your reverse flow into a direct flow. Learn to use it as it is functionally. The secret most people don’t realize right away coming from direct to reverse is lower the cooking temp!
Canadian by location, Texan in spirit. My favorite BBQ channel. Greetings from Houston.
Awesome! Thank you!
Decisions, decisions, I just wish I had a nice professional build offset.
Nice video
Cheers
You done a lot of side by side testing in all kinds of weather to gather the data you needed to make a very informed decision.
Cheers
If you are a true reverse flow convert, sell all of your direct flows and make a lot of people really happy. I call reverse flows Easy Bake ovens because they cook from the bottom up instead of from the top down. Direct flows cook top down with a velocity of air that no reverse flow can equal. The air velocity is what makes the difference in bark, fat render, and flavor. If reverse flows were better, trust me. The big boys in Texas would have already converted to them. Cooking speed means nothing. We will serve no briskets before their time on a direct flow.
They cook bottom up if you negate the actual “reverse flow” they’re named for. You forgot that the hot air flows back over the top on its way out.
The data in the test a week or so back I did doesn’t support that over simplification
@@SmokingDadBBQ You need to buy a tent and go through central Texas and have a series of Reverse Flow tent revivals and see how many Texans you can convert before you have to fold your tent and go home.
Reverse flow is a beast they cook fantastic
💯
Convincing.
Traitor!! haha just kidding. Congrats James.🍻
Cheers
Great video ! I would love to have one, but right now the deck has a Weber NG grill, KJr, & a WSM. Not sure I can justify a $6k plus addition; but we'll see. I guess since it burns wood I could say it doubles as a space heater in the winter....
Sell both. You aren’t interested in either. You enjoy your Kamodos. Sell both offsets! Cheers!
Fake news. This one stays
The repeated (and unnecessary) subtle throwing of fellow TH-camrs under the bus to make a point gets me every time.
There’s nothing in here I wouldn’t have in conversation with any of the people I’ve mentioned… but when I disagree with some statements and have facts to back them up I think it’s worth sharing real facts before people spend thousands on a smoker
Not disputing your facts, but a more gracious way (e.g. not naming them) to present said facts won’t hurt.
@@Excelword-vb9lm thanks for the feedback
I guess I missed something. I don’t recall anyone getting thrown under the bus. Must have been very subtle.
Providing another opinion, respectfully, might be a bit lost on the OP