reverse flow
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- Pilgrim
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reverse flow
Hi there guys, I.m about to build a trailer mounted offset but would like to understand the meaning of reverse flow and its benefits. any help please. John
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- Outlaw
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Re: reverse flow
chicago jack wrote:Hi there guys, I.m about to build a trailer mounted offset but would like to understand the meaning of reverse flow and its benefits. any help please. John
The fire box and smoke stack are located on the same end of the offset; a plate is installed below grill level with an opening at the opposite end. Heat/Smoke exists the fire box under the plate, travels the length of the horizonal and then back over the top of the plate to exit the smoke stack. I have built three reverse flow pits and was not happy with the performance of any of them, although my brother-in-law has had great success in comp cooks cooking on one and just swears by it's performance. Hope this helps answer your question.
BAR "G"
- 3 star redneck
- Chuck Wagon
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- JamesB
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The others above already explained the reverse flow. I have both! The reverse flow is 8' x 30" and my 'traditional' offset is 8' x 48". They both cook great. As Jim mentioned, the reverse flow design does tend to utitilze more fuel, but in my case, not that much more. I think reverse flow pits are great for smaller pits, but if building a larger one, my personal preference is a traditional offset with tuning plates.
- jlabolt
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- JamesB
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jlabolt wrote:I'm also engaging in building a trailer mounted smoker, but haven't decided on a reverse flow or regular offset. JamesB, how do the tuning plates and how are they placed in the smoker?
Check out this website. It has an explanation and some pics of tuning plates.
http://www.bbquepits.com/images/ACCESSO ... PLATES.htm
- bwsdj
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I got a question. Is there a set distance that the plate needs to be below the lower rack?? My pit has a large square tube welded in from the fire box into the cooking chamber and is like Half a inch below the lower cooking rack. I used it yesterday and it seemed to work really good. but i did hear alot of sizzling from juices dripping onto the tube.
- JamesB
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I don't think there is a set distance. It really depends on the pit and the person building it. You just don't want the plates, or in your case the tube to be so close that it scorches what ever is on the bottom rack. Sizzliing juices are normal... The plates on my revers flow are only about 6" below the bottom grate. If yours works for ya...
- bwsdj
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Thanks JamesB, but I guess I phrased my question wrong. I was wondering where your plates were and how far above the bottom of the pit. I see now that my question got answered anyways, except for how much room you should have below the plates. I'm sure this varies, but is there an average distance or a threshold you shouldn't go below.
- JamesB
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Well on my reverse flow, the solid plate is mounted about 9" above the bottom of the pit and about 6 inches below the cooking grate. I think it would work just as well lowered a couple of inches in the pit to give me more grate room, but I didn't build it.
My larger offset actually has no plates. at 48" in diameter and the firebox mounted centrally on the end of the cook chamber, I've never seen a need for them in this pit. I didn't build this pit either (it's older than I am), and I've never really seen one configured exactly like it, but it works. I think tuning plates really come into play on smaller diameter pits.
My larger offset actually has no plates. at 48" in diameter and the firebox mounted centrally on the end of the cook chamber, I've never seen a need for them in this pit. I didn't build this pit either (it's older than I am), and I've never really seen one configured exactly like it, but it works. I think tuning plates really come into play on smaller diameter pits.
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