Reverse Flow Offset Smoker Reverse Flow Offset SmokerĪs illustrated the reverse flow smoker uses a long baffle to move air all the way through the food chamber before being turned around, or reversed. Depending on how it is constructed it naturally runs hotter in the firebox end of the food chamber but this can be compensated for. This is a ‘simple’ design that works well. Hot air and smoke travels through the food chamber and out through the smoke stack. Normal offset smoker Normal Flow Offset SmokerĪs you can see from the illustration above, the fire is in the firebox to the right. There are roughly two types of offset smokers. ‘Offset’ means the fire is offset, typically sideways, so you get the indirect heat setup that is key to barbecue. How it worksĪn offset smoker is typically using wood as a fuel source. My aim is to take away some of the guesswork and myths when it comes to building offset smokers. I discuss what you need to think of, and also what can be ignored. Below follows a detailed walkthrough of all parts of a smoker, regardless of whether it is a normal one or a reverse flow smoker. Being an engineer means calculating and measuring, instead of just guessing. I’m an advocate for what is commonly known as ‘fat-stack’ smokers. ![]() This page is thought to be your guide when building your own offset smoker. ![]() ![]() So, you plan to build an offset smoker? Congrats! It’s a large undertaking, but fun and educational.
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