![]() ![]() And, that can be important when cooking various different cuts of meat. ![]() Con 5: Fixed plate doesn’t allow the Cook or Pitmaster to adjust “on the fly,” so to speak. Con 4: RF will require allowing more time for the cooker or BBQ pits to get to desired cooking temperature and more wood or fuel to maintain that cooking temperature once obtained. Restrictive air flow can cause your meat to be “over smoked”, causing that bitter tasted and later burping the BBQ later in the day or at night. Con 3: Because of the restrictive air flow of redirecting the air/smoker one direction and then forced back in a reverse direction, you may experience restrictive air flow. Con 2: Being that the steel plate is welded solid inside the food/smoke chamber, the plate can’t be removed for cleaning the plate or easily getting under the plate to clean the belly of the cooker. So, food closest that end will cook hotter/faster than food elsewhere. Con 1: By forcing all the air/smoke to the opposite end and all rising in one area of the food chamber, you have simply moved the “hot spot” from the firebox end to the opposite end of the firebox. Pro 2: It is a relatively easy to design and install in a smoker when building. What are they with RF? Pro 1: RF is an old school design from years back that was and is used today by many that build “Smokers” in the attempt to more evenly distribute heat thru out the smoke chamber. Sounds great, right? Well, as with most things, there are Pro’s and Con’s. The combination of hot air/smoke and radiant heat from the steel plate, allows the cooker to run more evenly. As, hot air is forced under the plate, the plate tends to heat up and thereby emit radiant heat to the food that rest above it. ![]() Simply, redirecting heat throughout the food chamber. Air is forced horizontally down to the opposite end of the firebox and somewhat cools down as it travels its way down, up and back toward the smoke stack. With the above description of RF design, we can now move on to what is the purpose of RF? The purpose is to assist in cutting down or minimizing the typical “hot spot” that offset smokers are prone to have. Hence, “reverse flow.” To help better understand, you can Google “reverse flow images” and see drawings of this design. They is an open space opposite the firebox end where the air/smoke is allowed up and “reverses” back over the food racks and exhaust out a smoke stack that is located on the firebox side of the food chamber. Usually, RF is a solid steel plate that is welded inside the food or smoke chamber from the offset firebox end toward the opposite end of the firebox. I designed and built my first BBQ Pit at the young age of 14.įirst, I need explain a bit about the design of each, so we will start with RF. My statements are based on my personal experiences as a cook and as a BBQ Pit Designer and Fabricator over 30 years. Pro’s and Con’s of Reverse Flow (RF) versus Tuning Plates (TP): They are two completely different designs to distribute air flow in an Offset smoker. Gator Pit of Texas, LPFrom Ritch Robin, Gator Pit of Texas 9/16/16 ![]()
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