Brisket is great! I don't see the need for rims/wheels on a smoker
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Originally posted by Dale Moser View PostReally nice pits, and obviously beautiful work! I'm curious why you don't do reverse flow?
Also, is the need to fold the stack down so they will fit in a garage?
Originally posted by RR 314 View PostI agree with the reverse flow. Last two I built have been reverse flow and think it is the way to go!
He has and I assume still does if requested but his preference is traditional flow.
I don’t get it either!
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Originally posted by bboswell View PostHe has and I assume still does if requested but his preference is traditional flow.
I don’t get it either!
I prefer traditional over reverse flow. Maybe it’s just me, but I like running different temps from end to end. That way I have a choice if I need to speed things up, or slow things down. It sure helps when you’re cooking different meats and need higher heat for one, but you don’t want that heat for the other.
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Originally posted by Dale Moser View PostReally nice pits, and obviously beautiful work! I'm curious why you don't do reverse flow?
Also, is the need to fold the stack down so they will fit in a garage?
Originally posted by eradicator View PostBrisket is great! I don't see the need for rims/wheels on a smoker
Originally posted by mikeyb_23 View PostDo you have a backyard model? I'm in the market for a new smoker.
We do build Reverse Flow, but personally I prefer traditional offset. After several years of cooking on a reverse flow i've found traditional offset produces a better quality product with a more defined smoke flavor. I'll post up some of the reverse flows we have done!
Thanks guys! I appreciate it!
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