What Is A Reverse Flow Smoker?

What Is A Reverse Flow Smoker?

Do you love the flavor of smoked meats but don’t have the time or space to build a smoker? A reverse flow smoker might be the perfect option for you! Have you ever seen a reverse flow smoker and wondered what it is? This type of smoker is becoming more popular, especially among those who are serious about smoking meat. These reverse flow smokers are designed to cook meat slowly and evenly, delivering tender, juicy results every time. But What Is A Reverse Flow Smoker, and how does it work?

In this blog post, we’ll explain “what is a reverse flow smoker” and how it works. We’ll also share some of the benefits of using one of these smokers. If you’re interested in learning more, keep reading!

What Is A Reverse Flow Smoker?

A reverse flow smoker is a type of barbecue grill that injects the smoke from hardwood pellets into the meat. It has four components: a firebox, a water pan for humidification and maintaining temperature control, a cooking chamber with adjustable racks, and a hood assembly.  The heat source comes in three forms: an electric heating element or gas burner atop the cook box; a wood pellet smoking system that heats up an aluminum foil-wrapped bundle of fuel briquettes by convection; or an infrared radiant heater located inside the back wall of the cooking chamber.  A reverse flow smoker features air intakes on both sides near its top edge to provide more even distribution of smoke throughout its internal parts as well as holes at various intervals below its bottom cooking rack for airflow. The design of the smoker allows for hot air and smoke to flow in one direction while the food item cooks. This results in an even cook and delicious smoked flavor. If you are looking for a smoker that will give you great results every time, a reverse flow smoker may be the right choice for you.

How Do Reverse Flow Smokers Work?

We have known “what is a reverse flow smoker”, it’s time to know how a reverse flow smoker work.

First, logs or pellets are fed into the firebox, where they are burned to ignite the smoker’s fuel source. Heat is then transferred into the cooking chamber by way of an exhaust fan (similar to a stove fan), which sucks air through holes in the bottom rack and over coals before exiting through vents below its top cooking rack. Some higher-end reverse flow smokers feature an additional vent at the lower front end of the firebox for air intake control. As heat rises from coals in a reverse flow smoker, it flows upward toward a water bowl placed near its top. 

The smoke generated from smoldering wood slowly passes through a folded stainless steel chimney tube inserted inside a small opening of the water bowl’s lower edge. The smoke travels up the chimney and over food in the cooking chamber while dripping water condenses. Some of this distilled water drips back down through the chimney’s lower opening, where it is heated by heat rising from coals below its upper vent, before continuing on to mix with more smoke. 

As these elements combine, they are emitted into the cooking chamber under low pressure (vacuum) where they hit meat surfaces at high speeds which cook meat by way of their radiation. For example, infrared radiant heaters use electromagnetic waves similar to microwaves to cause molecules within meats to vibrate quickly so that it cooks rapidly without exposing them directly to the flame which can dry out or burn meat surfaces. As a result, moisture mixing with smoke is injected back into meat at high speeds which also helps to cook it with flavor when it hits it again. Some higher-end reverse flow smokers use injectors throughout their internal parts that automate this process.

Reverse flow smokers basically work in the reverse order in which other smokers function. Instead of cooking with smoke drawn in from an outside source, food is smoked bypassing the smoke generated by burning pellets over it before exiting through holes below its top cooking rack. 

What Are Some Of The Benefits Of The Reverse Flow Smoker?

After knowing “what is a reverse flow smoker”, people will wonder what are the benefits of these reverse flow smokers? And now, we provide you with some information about the advantages of reverse flow smokers.

Reverse flow smokers allow for a more complex and versatile flavor profile within meats thanks to their ability to impart smoke into them from all angles instead of just one. This is because of its internal arrangement that mixes wood-generated smoke with water vapors which gives meat new flavors on the outside after mixing together, so it imparts different types of new flavors to meats. 

In addition, this flow method helps prevent hot spots from forming inside its cooking chamber so food cooks evenly throughout so there are no undercooked or overcooked parts. 

Also, since cold air falls downward in a reverse flow smoker, heat rises up and warms it from underneath rather than overhead like other types of smokers which makes it both more energy-efficient and safer to use without burning hands. 

Finally, due to the way in which water-heated smoke is injected into meat, reverse flow smokers can also be used as barbecue grills or steamers with the addition of a water bowl and food rack when not smoking meats.

What Are Some Of The Drawbacks Of The Reverse Flow Of Smoker?

In fact, like a coin with two sides, anything will have strengths and weaknesses, so reverse flow smokers also include some disadvantages besides some benefits.

Reverse flow smokers can be more expensive than other types of smokers because of their high-quality parts and construction materials that make it last longer between repairs. 

Also, since air passes over food in an upward direction in this type of smoker, they tend to cook slower than other types with some models requiring up to 10 hours for certain cuts of meats such as ribs so it may require more trial and error before meats cooked this way are perfect. 

Finally, reverse flow smokers require a technique known as “banking” in which coals need to be piled on one end of the smoker and pushed into a pile that becomes narrower as more space is needed for the food being smoked. So attention needs to be paid throughout during its use or else meats can be overcooked or undercooked so it takes practice before perfecting such techniques such as banking coals properly without ruining meats.

Alright, we have a general look at “what is a reverse flow smoker”, and its pros and cons as well.

How To Use A Reverse Flow Smoker?

After having a general understanding of “what is a reverse flow smoker”, we also want to know how to use a reverse flow smoker, whether it’s too difficult or not.

Prepare the meat ahead of time by seasoning it with a dry rub of your choice. Seasoned meat can even be stored in the refrigerator overnight.

For a richer smokey taste, use a chimney starter to assist ignite the charcoal and lay it in the firebox with a few pieces of hardwood.

Alter the dampers until the temperature comes to generally 225°F (this temperature is spot on for most sorts of meat).

Close the cover and put the meat on the grilling racks.

Every hour or more, check the temperature and add more charcoal (after beginning in the chimney burner) and wood as needed to maintain a consistent temperature. It’s possible that you’ll need to alter the dampers when you need them.

Continue to smoke the meat until it is cooked. To determine when the cut has achieved its ideal temperature, utilize smoke times or an interior meat probe.

Before serving, take the meats out of the oven and let them set aside for 10 minutes.

When Should You Use A Reverse Flow Offset Vs A Regular Flow Offset?

After you’ve grasped the basics of “what is a reverse flow smoker,” it’s time to figure out when you should use one. And this section will provide you with details about it.

Since a reverse flow offset smoker is more complex to use than other types of smokers, it’s best for experienced pitmasters.

In addition, since offset smokers can be costly compared to other types of smokers, they tend to be used by experienced barbecue enthusiasts who want a smoker that delivers more complex flavors within meats which can come from its internal design and influence the taste of meat as it cooks unlike smaller charcoal grills or propane smokers which are generally less expensive and don’t impart wood smoke onto meats.

Also, since offsets tend to have a larger cooking capacity than portable bullet-style electric or gas smokers, they’re a good choice for those smoking larger quantities of food at one time so families or large gatherings have enough food without having to reload the smoker with more fuel or food regularly.

A regular offset is great for smoking a couple of racks of ribs or a complete hog shoulder, but you can’t boil or barbecue with it because it doesn’t get a liquid pan. Also, since its cooking chamber is typically smaller, there’s the potential for hot spots to form under food so meats cooked this way may need to be monitored closely by rotating them regularly as they cook.

As we all read in the part “what is a reverse flow smoker”, a reverse flow offset smoker is great when cooking multiple racks of ribs at once or a whole hog but there’s no water pan so steaming and grilling are out. Also, since its cooking chamber is larger, there’s more potential for hot spots to form under food so meats cooked this way may need to be monitored closely by rotating them regularly as they cook.

What Are The Pros Of A Standard Offset Smoker?

To have a clear knowledge about “what is a reverse flow smoker”, we should know about some types of smokers that relates to a reverse flow smoker. And, there mentions the pros and cons of a standard offset smoker. 

Standard offsets are the least expensive types for smokers.

Also, since they’re fueled by wood and charcoal, standard offset smokers can provide more complex flavors than propane or electric-powered units. 

Finally, while some units come with side fireboxes that allow for cooking on grills or pizza ovens, most units require an additional purchase so there’s more money to be spent before experiencing the full range of features available in standard offsets.

What Are The Cons Of A Standard Offset Smoker?

Since many standard offset smokers use piping instead of welded metal construction, they tend to develop leaks around gaskets or valves which can require frequent maintenance to fix plus replacing them over time if enough heat is put out during extended uses.

Also, since standard offsets use separate wood boxes for fuel storage, spoilage can occur if the wood is kept too long or exposed to excessive moisture due to charcoal pieces absorbing any water that’s leftover after adding it to the offset’s firebox. Due to this issue, some users advise rotating woods once every few months, especially during damp weather periods.

Finally, since standard offset smokers are fueled by wood and charcoal which needs to be added as needed throughout cooking times, they tend to require more attention so meats cook evenly without becoming overcooked or undercooked depending on one’s expertise.

FAQs About What Is A Reverse Flow Smoker?

Is A Traditional Offset Smoker Better Than A Reverse Flow Smoker?

When traditional offset smokers are used for smoking large quantities of meats, there’s more potential for foods to cook unevenly due to the amount of fuel needed throughout cooking.

Also, since standard offsets use piping instead of welded metal construction, they tend to develop leaks around gaskets or valves which can require frequent maintenance to fix plus replacing them over time if enough heat is put out during extended uses.

Also, traditional offset smokers have only one opening in their firebox so ashes or fumes can easily cause fires while reverse flow units have two openings so flames don’t enter the chamber.

Finally, since traditional offsets run on wood and charcoal which needs to be added as needed throughout cooking times, they tend to require more attention so meats cook evenly without becoming overcooked or undercooked depending on one’s expertise.

Until now, we know “what is a reverse flow smoker”, and whether this smoker is good or not. From that, you can decide to buy one.  

In A Smoker, How Important Is Reverse Flow?

A reverse flow smoker is useful when cooking for extended periods. For large quantities of meats, it’s difficult to keep the firebox lit for long periods of time without getting it white-hot which can burn even well-seasoned woods. 

Also, since the cooking chamber is sealed off from the firebox, food doesn’t absorb any creosote or tars that are created by high heat so foods don’t pick up bad flavors during smoking like they might with traditional offset smokers.

Finally, since reverse flow units have two openings in their fireboxes so flames don’t enter the cooking chambers, reverse flows reduce the chances of fires starting compared to standard offsets.

Is It Possible To Grill On A Reverse Flow Smoker?

Yes, many reverse flow smoker units come with grills and cooking grids so foods can be placed on top while burning wood chips in the firebox to create smoke for flavor.

What Is The Difference Between A Reverse Flow Smoker And A Regular Offset Smoker?

Alright, we have known “what is a reverse flow smoker”, and then we will have a look at the differences between a reverse flow smoker and a regular offset smoker. 

There are many differences between a reverse flow unit and a traditional offset: 

Firstly, since traditional offsets use separate wood boxes for fuel storage, spoilage can occur if the wood is kept too long or exposed to excessive moisture due to charcoal pieces absorbing any water that’s leftover after adding it to the offset’s firebox. Due to this issue, some users advise rotating woods once every few months, especially during damp weather periods. 

Secondly, standard offsets use piping instead of welded metal construction which can develop leaks if the unit is used for extended periods and requires frequent maintenance to fix plus replacing them over time. 

Thirdly, since standard offsets use wood and charcoal pieces for fuel, it’s difficult to keep the firebox lit for long periods of time without getting it white-hot which can burn even well-seasoned woods. 

Fourthly, since traditional offsets don’t have such a strong draft as reverse flow units do, offset smokers cook slower compared to their new counterparts which results in meats absorbing more smoke than they should before being cooked through.

In a Reverse Flow Smoker, Where Is The Stack?

The stack in a reverse flow smoker is at the top of the main cooking chamber.

Is The Temperature In A Reverse Flow Smoker Consistent?

Since there’s no need for a stack, reverse flow cookers cook much faster than other types of smokers. Since the heat and smoke move from the firebox to the cooking chamber after entering through holes or slots, it’s important that these areas are well insulated to ensure proper temperatures are maintained throughout the entire cooking process.

What Are The Most Effective Reverse Flow Smokers?

Well, to have a clear look at “what is a reverse flow smoker”, there mention some models of the most effective reverse flow smokers.

Of course, the most effective reverse flow smokers are high-quality units built with heavy-duty construction and insulation since these parts are what keep temperatures constant so meats can be smoked quickly without any foods being under or over-cooked.

1. Oklahoma Joe’s Highland Reverse Flow Smokers

You simply cannot beat the quality and value of a Char-Broil Oklahoma Joe’s when it comes to the greatest reverse flow offset smokers! The Highland Reverse Flow Smoker, made by Oklahoma Joe, is the greatest reverse flow smoker.

With 2 different market-leading offset smokers in their lineup, the Highland Reverse is a good investment that will not only improve but also make your barbeque simpler.

With several dampers and a professional-grade thermometer, reverse flow smoker technology allows you to precisely regulate the temperature of your barbeque. It is, however, comprised of heavy-duty, 2.5millimeters thick stainless steel, which helps to hold heat and creates the ideal atmosphere for the even, reverse-flow cook.

Add in a huge, incredibly simple cleaning firebox, two open shelving, and a heavy-duty cart with rollers that are obviously powerful enough to haul this cue round, and you’ve got yourself a cue that will last you years of smoking.

• Lang 36″ Original

While not as inexpensive as the Highland, the Lang 36′′ Original is equipped with features and constructed entirely of sturdy quarter-inch steel products.

You may store equipment and prepare food on the rack, which features a wrap-around prep space and a lower storage rack.

There are detachable lower racks and sliding higher racks within the Lang, which provide ample cooking area for an entire piglet or 6-8 complete racks of ribs. 

The Lang comes with two 8-inch pneumatic tires on the frame for superior mobility, and in the event that you need to set up a changeless open-air grill range, Lang will deliver your smoker without the frame for a $200 discount off the first cost.

In The Smoker, Why Does My Meat Become Black?

The most common reasons why meats become black and burned in a smoker are: 

Firstly, if the meat is seasoned too heavily with spices before being cooked. Since heavy seasoning can make it difficult for flavors to penetrate into meats during the cooking process, meats might end up burning since they don’t absorb enough smoke flavor. 

Secondly, if foods start smoking at extremely high temperatures. If meat begins smoking when placed over super-hot charcoal which is hotter than what a particular unit can handle, its juices will quickly dry up before being seared so it cooks unevenly from being too hot or from having too much creosote left inside because of not enough time spent against the heat source so it doesn’t burn evenly because of being too hot or from too much creosote.

What Are The Best Woods To Smoke Tri-Tip With?

So, what are some types of the best woods to be used for a reverse flow smoker?

The best woods to smoke tri-tip with are any woods that produce a lot of heat while also putting off good amounts of smoke. The most common types used for this process are:

1. Mesquite: is one of the most common woods used for smoking tri-tip. Its strong flavors can be somewhat tamed by soaking it in water for up to 30 minutes so its juices don’t burn the meat. Additionally, mesquite is very hot and produces lots of smoke so meats absorb enough flavor with its help before being fully cooked through.
2. Oak: has relatively milder flavors compared to other hardwoods like hickory or pecan which are also commonly used for smoking tri-tip. Oak is also fairly hot and it puts off a decent amount of smoke making it easy to cook meats that have been properly seasoned on top of it.
3. Pecan: has earthier tones than oak wood but still contains enough heat to penetrate into untrimmed meats before being fully cooked. Additionally, it puts off a decent amount of smoke so meats absorb enough flavor with its help before being fully cooked through.
4. Hickory: is another popular choice for smoking tri-tip. Its strong flavors can be somewhat tamed by soaking it in water for up to 30 minutes so its juices don’t burn the meat if desired since it tends to produce lots of smoke while also putting out good amounts of heat that penetrate into leaner cuts faster than other woods are capable of doing if they are used on their own.

Conclusion On What Is A Reverse Flow Smoker?

In summary, we have received the answer to the question “what is a reverse flow smoker”. The Reverse Flow Smoker is a unique and innovative way to experience smoked meat without the hassle and mess. With this smoker, you can make all your favorite barbecue recipes for any occasion. So, it is necessary for you to own a reverse flow smoker for the cooking.