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Reverse flow grills
Posted on 2/28/20 at 9:26 pm
Posted on 2/28/20 at 9:26 pm
Anybody got a rec on something that's NOT a Bubba or Lang grill? Kinda limited on the budget. Thanks.
8
Posted on 2/29/20 at 1:09 am to caddysdad
Why do you think you need a reverse flow "grill?
Posted on 2/29/20 at 9:51 am to caddysdad
quote:
Reverse flow grills
Is that a grill where the fire is above the meat?
Posted on 2/29/20 at 10:02 am to caddysdad
Man, I read that TOTALLY different. Thought this was the OT for a minute.
Posted on 2/29/20 at 1:05 pm to caddysdad
Allens welding North La. Check out his Youtube chsnnel and Country Made Pits.
I have a lang Patio 36 Picked used a couple of tears ago at 500.00. New it goes for 1495.00 I beleive..
I have a lang Patio 36 Picked used a couple of tears ago at 500.00. New it goes for 1495.00 I beleive..
Posted on 2/29/20 at 1:07 pm to caddysdad
Stumps smokers
The do reverse flow, but their gravity feed is on my bucket list
The do reverse flow, but their gravity feed is on my bucket list
Posted on 2/29/20 at 1:07 pm to summersausage
You can always pick up a Old Country Peco's from Academy 399.00 and get a local weld shop make you some Heat diverter plates for it.
Posted on 2/29/20 at 1:31 pm to caddysdad
quote:
Kinda limited on the budget
I came across the Backwoods 3400 "chubby" last night. Looks pretty nice . Well sealed and insulated out of the box. Should last a long time. Compact. Around $800.
Posted on 2/29/20 at 2:30 pm to caddysdad
What the hell is a reverse flow grill?
Posted on 2/29/20 at 2:44 pm to Oilfieldbiology
Posted on 2/29/20 at 2:49 pm to Rouge
Interesting. You’re basically cooking above a flat top with some convection heat moving across. I bet that does make some tasty food
Posted on 2/29/20 at 3:04 pm to Oilfieldbiology
Shirley Fabrications new patio model is only $1895. 24x36 cabinet that is reverse flow. I would shy away from just welding a plate across the bottom. Firebox size and exhaust were not fit for the extra energy needed to pull the proper draft. Plus you would have to plug the old exhaust and move it anyway.
Posted on 2/29/20 at 3:05 pm to Rouge
Most would cal that a “smoker” or a “pit” rather than a “grill.”
Direct heat = grill
Indirect heat = smoker or pit
I suspect that is why people are giving you grief.
Direct heat = grill
Indirect heat = smoker or pit
I suspect that is why people are giving you grief.
This post was edited on 2/29/20 at 3:06 pm
Posted on 2/29/20 at 6:06 pm to Saskwatch
quote:
I came across the Backwoods 3400 "chubby" last night.
Can't recommend this smoker enough, I ate some ribs and pulled pork off of one this week and it was fantastic. Super moist meat and tons of smoke flavor, I'm considering one to put next to the Yoder.
Posted on 2/29/20 at 11:47 pm to Rip N Lip
I don't name the products. I just use them.
Posted on 3/1/20 at 1:05 am to Saskwatch
I'm a big fan of backwoods. That 3400 chubby is a compact, rib cooking machine. The bws reverse flow design is different from the Lang in that the heat travels from the fire box, through the side and back walls, into the ceiling of the cooking chamber, then exhausts out through the chimney in the back wall. All over a water pan. All over their models are very efficient, clean burning smokers.
Posted on 3/1/20 at 1:14 am to Rouge
I have a Stumps smoker. It is well worth it if you can swing the price. I've had mine for 9 years. Too bad Stump sold his business, but I think his main fabricator is the owner now. It is gravity fed, not really reverse seared. Coals are on the bottom of the chute, but the smoke still rises from bottom of the cooker
Posted on 3/1/20 at 4:59 am to voodoosillyman
quote:
have a Stumps smoker. It is well worth it if you can swing the price. I've had mine for 9 years
Cost is not the issue
Justifying another pit when I have a WSM 22 and a primo XL in the backyard...
Posted on 3/1/20 at 2:55 pm to caddysdad
The offset smoker world takes cooking into an art form. I absolutely recommend everyone find some sort of offset, stick burning, smoker.
Posted on 3/1/20 at 8:33 pm to Rouge
Can never have too many. I have a Lang 38 and WSM. Always good to have options for different ways to cook
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