If your looking into buying your first offset smoker or even getting a new smoker. Then I’m sure you’ve seen some that say there reverse flow. So what is a reverse flow smoker and how does it work.
In a reverse flow offset smoker the smoke has to reverse it’s flow before it enters the cooking chamber. This is normally done by adding a deflector plate under the cooking grates. The plate forces the smoke to the far end of the smoker before it can rise up into the cooking chamber.
Making the smoke reverse it’s flow gives you better smoke coverage in the cooking chamber a long with better heat control. The addition of the plate not only distributes the smoke more evenly, but it also works as a heat shield and evens out the heat in the cooking area.
Benefits Of using A Reverse Flow Smoker.
As you can see there are some great benefits of using a reverse flow offset smoker over a stander offset smoker. So lets take a look at what they are.
Even Smoke Distribution
Sins a reverse flow smoker forces the smoke to the far side of the cooking area. Then brings it back over the meat before it gets to the exhaust vent. It gives the smoke time to even out in the cooking chamber. That allows more smoke exposure to all the meat in the cooking area.
In a traditional offset smoker the smoke comes in from the fire box and starts to rise over the meat right away. That means it starts going out the exhaust vent before it covers the meat. You have to make more smoke to force it to back up into the cooking chamber so that it starts to cover the meat. But the smoke doesn’t always go over the meat evenly.
In a reverse flow the smoke has started to cool off from moving under the plate down the length of the smoker. That’s going to make it rise slower and in return let it cover the meat evenly. Your also going to need to make less smoke because it wont be going out the exhaust vent as fast.
Even Heat Distribution
Sins the smoke has to traveled down the smoker under a plate it’s also making the plate heat up. The plate inside a reverse flow smoker acks like a heat shield as well as a smoke shield. This makes it like a hot plate and helps distribute the heat throughout the cooking chamber.
The heat shield affect you get from the plate helps to cut down on hot spots inside your smoker. All smokers are going to have hot spots in them. In a offset smoker the most common hot spot is the area closest to the fire box. In a reverse flow the heat from the fire box is shielded by the deflector plate.
This area is still going to heat up faster then the rest of the smoker. But the deflector plate is going to slow down how fast it heats up and help move that heat throughout the cooking chamber.
In fact in a lot of reverse flow smokers the end of the deflector plate where the smoke passes over it tends to heat up faster as well. So as long as you keep a close eye on the temperature of these two spots then really the middle should be a cold spot in the smoker.
Less Temperature Spikes
Like I’ve been saying the deflector plate in a reverse flow smoker makes a great heat shield. Sins it does such a good job at keeping the heat away from the food and even in the cooking chamber. If you were to lose control of the fire then it’s going to allow you some time before you see a spike in your temperature.
Not only will it give you time to get the fire back under control it’s going to help move the extra heat throughout the cooking chamber. So the meat closest to the fire box wont get ruined right a way. Now keep in mind sins the plate is being heated from the fire box the area closest to the fire box is going to turn in to a hot spot for a little bit.
Once you have the fire back under control you should move the piece of meat that’s closest to the fire box with the one that’s furthest away from it. This will help slow the cooking down in the meat and will save it from getting over cooked.
This is why I feel reverse flow smokers are good if your new to smoking meats. They allow for a learning curve without destroying the meat your smoking.
No Water or Grease Tray
If your not that familiar with smokers let me fill you in a bit. Some smokers, mainly vertical smokers but also some offset smoker use a water tray to help buffer the heat from getting to the cooking chamber in them.
But once again thinks to the deflector plate there’s no need for a water tray in a reverse flow smoker. The deflector plate does the same job and you don’t have to fill it with water or keep an eye on it so that the water doesn’t all evaporate in it on you.
Also sins the plate runs almost the hole length of the smoker and it’s a solid plate. It’s going to catch all of the grease drippings coming off the meat. That means you also don’t need to find a pan that’s the right size to put under the meat. Just let the drippings land on the plate and run down to the end.
Make sure to put a small tray and the end for the drippings to pool up in. This way you wont need much time at all to clean up after your done smoking. just wipe the rest of the grease down to the pan and throw it away.
Improved Flavor and Moisture
With all of the grease dripping onto the deflector plate under the cooking grates. Instead of you losing all of that flavor from the meat some of it will make it’s way back in as it turns into steam.
The steam will rise up and help moisten the meat and it’s going to carry some of the flavor of the meat back with it. Lets face it we all know fat is flavor even if you don’t want to admit it. This helps you keep some of that flavor wile loosing the fat.
Faster Temperature Recovery
I know I talked about the deflector plate a lot so far. But it is what makes a reverse flow smoker so different then other offset smokers. This is my last thing that it does for you.
Sins the plate is acting like a hot plate in the smoker and radiating heat evenly throughout the cooking chamber it helps with heat recovery as well. If you’ve ever opened the lid on your grill or the door on your oven then you know that you let a lot of heat out when you do so.
In a normal offset smoker it can be a long time before you start to see temperature moving back up inside the cooking chamber. But thanks to the plate in a reverse flow your heat recovery time can be half of what it would be in other smokers.
Also when you add something like a pork butt to the cooking chamber it’s going to drop the temperature. It’s a large thermal mass that’s colder then the temperature inside so it’s going to pull the temperature down in the cooking chamber.
Sins the plate is distributing the heat evenly it’s going to help counter act this by keeping hot air all around the mass. In return your going to see the temperature come back up much faster inside the cooking chamber.
My Top Picks for Reverse Flow Smokers
If you think a reverse flow smoker is the smoker for you then here’s my top picks for the best reverse flow smokers. If your still undecided then you can check out my list of pros and cons of reverse flow smokers.
Oklahoma Joe’s Highland Reverse Flow Smoker
Enjoy enhanced performance and versatility with the Oklahoma Joe’ Highland Reverse Flow Offset Smoker. Optional smokestack locations let you switch between reverse flow smoking and traditional offset smoking, while four removable baffles ensure even heat and smoke throughout the cooking chamber. Made from high-temperature, heavy-gauge steel and equipped with a large charcoal basket, this reverse flow offset smoker is as convenient as it is durable.
- 619-square-inches of primary cooking space; 281-square-inches of secondary cooking space
- Optional smokestack locations let you choose between reverse flow smoking and traditional offset smoking
- Four baffles locked under porcelain-coated wire grates deliver even heat and smoke through cooking chamber
- Convenient firebox door lets you stoke your fire without opening chamber lid
- Durable, porcelain-coated wire cooking grates resist rust and are easy-to-clean
- stainless steel charcoal basket for easier fuel management
- clean-out door for simplified ash removal
- Front prep area
- Bottom storage rack
Oklahoma Joe’s Longhorn Reverse Flow Smoker
Elevate your smoking experience with the large-capacity Oklahoma Joe’s Longhorn Reverse Flow Offset Smoker. Built with versatility in mind, optional smokestack locations and removable baffles let you choose between reverse flow smoking for additional even heat and smoke, or traditional offset smoking.
Equipped with a large charcoal basket, you can enjoy longer cooks with fewer interruptions. Plus, the convenient firebox door makes clean-up a breeze. Firebox contains a large, stainless steel charcoal basket for easier fuel management, & a clean-out door for simplified ash removal. Offers front & bottom shelves, a 3″ professional lid-mounted temperature Gauge & large 10″ wheels for easy mobility
- 751-square-inches of primary cooking space; 309-square-inches of secondary cooking space
- Optional smokestack locations let you choose between reverse flow smoking and traditional offset smoking
- Four baffles locked under porcelain-coated wire grates deliver even heat and smoke through cooking chamber
- stainless steel charcoal basket for easier fuel management
- clean-out door for simplified ash removal
- Front prep area
- Bottom storage rack
- 3″ lid-mounted temperature Gauge
- 10″ steel wheels
Lang 36″ Original Patio
This smoker is no joke. This is probably the biggest smoker your going to find for at home use. The Lang 36″ inch is a competition quality smoker that’s been shrunk down for home use.
The 36″ inch smoker cooker has 6 cubic feet of cooking space and can hold up to 60-72 pounds of food with room to spare. This size allows for a whole piglet to be smoked or 6-8 full racks of ribs can be smoked at a time.
This smoker Features include
- Fixed wrap around prep area
- Slide out top shelf
- Bottom storage rack
- Patio cart
- (2) 8″ Turf pneumatic tires
- (2) 4″ Locking steel caster wheels
- Original Reverse Flow Design: Stick burner smoker cooker heat baffle design with fire box. You can control the smoke and cook with clean heat.
- Offset Firebox: Uses wood, pellets, and charcoal according to your taste.
- Strong All-Welded body: Construction from 1/4″ rolled steel is designed to maintain even cooking temperature for consistent, superb results. NO assembly required.
- Handles: 3/8″ thick strong back design.
- Sliding Upper Rack
- Cooking Racks: Heavy mesh racks for level, even heat cooking, removable bottom racks and sliding upper racks.
- Drip Pans: 1/4″ plate drip, grease pan, all welded 3 piece construction.
- Grates: Flat expanded metal grates, square tubing frames prevent warping.