Brisket Fail? | Chuds BBQ

[@bonnierob88]

I don't have any suggestions for the RF, but I do want to say that I really appreciate how the Chud audience supports each other. I just read all 203 comments, and so many of you offered solid advice. Mama Chud is impressed.

[@kevinhollingsworthcomedy3183]

1. Lower the temp you smoke at to 225-235°. 2. Fat cap towards the smoke flow. 3. When it gets to about 165° and you foil boat it place frozen pieces of trimmed fat on the grate above it and let it rain goodness down. This keeps it moist and softens the bark at the same time. 😊

[@ImTheBlueRanger]

Another EXCELLENT example of how we as BBQ cooks are super hard on ourselves about perfect when the people we feed are so easily delighted by what we would consider sub par food. That's why I try to remember the BBQ is about the food but it is mostly about the memories you make with the people you share the food with. Keep on cookin Bradley!

[@nickdubois8218]

It would be great to hear your thoughts on the pros and cons of your reverse flow smoker. What you like, what you would do different if you were to build a new one, things to cook that benefit from that type of cooker vs. a traditional offset, etc. Great video as always!

[@rickf.9253]

Brisket is typically cooked on the top shelf in a reverse flow. Check out some of the videos of brisket on a Lang RV. See also how they are steam cleaned after each cook, and how the baffle plate has a built in drain system. Your baffle plate is flat, not angled to a gutter with a drain. It appears that drippings seep over the sides of the baffle, because it is not sealed up. If that is the case, a grease fire will eventually happen beneath the baffle plate, where it gets direct heat from the fire box. You are on the right track, it just needs a bit of an upgrade.

[@Cranedewd]

This build has convinced me that I don’t need a reverse flow smoker! Great video again!

[@squirrel7580]

Love when you do experiments and show the honest results.

[@coreydoughty1007]

I built a large reverse flow and have made several briskts with a shreaded underside. I dropped the temp a bit and put a large water pan under it. Came out great.

[@Rossco84]

I love this video for a lot of reasons! First, shows that even an excellent BBQ cook like yourself can hit a speed bump now and then with a cook that your unfamiliar with. And secondly, that no matter how disappointed you may be in your cook, it’s probably going to satisfy the crowd! I wonder if cooking fat side down like a lot do on a pellet grill would prevent that crumbly bottom from the defuser plate! Looking forward to that video down the line!

[@crb0142]

I am a Chud disciple and I cook on a reverse flow offset, and what works for me is the same temps that are mentioned. I start the brisket cook fat side down, spritz after four hours, and once it hits 170°, I’ll foil boat it fat side up until it hits 195° or it feels right/probe tender. Let er’ rest 10-12 hours at 150° and I get the WORLD FAMOUS Chud’s crunchy soft bark, and a fully rendered, tender brisket.

[@tssportsfan2006]

I noticed that when you built the smoker, you didn't allow for liquid to sit on top of the baffle plate. If you weld up the plate along the sides, add a piece of 1" flat bar to the end to make a dam for liquid and connect the drain pipe to the baffle plate it will help immensely. The water/fat drippings (you can also add beer) will help flavor the meat as well as add additional protection from the heat of the baffle plate. Alternatively, you could add foil hotel pans under the grates on top of the baffle plate and put some liquid in them.

[@josephphillips1777]

I came here to say the same thing

[@hvideberg]

I have a Lang 84 (250 gallon) reverse flow, and I mainly cook on the top rack to avoid the radiant heat from baffle plate. Brisket, ribs turn out great for me. I run lower temps until towards the end of the cook with slightly closed damper. Would love to see more videos of your reverse flow.

[@ryanb4481]

I was curious what impact cooking on the top rack might have. On your Lang, is the smoke stack at the lower grate level? If so, does that impact the amount of smoke that is getting to the top rack?

[@hvideberg]

@@ryanb4481 smoke exits through smokestack above top rack. I know people who cook commercially with an 84 and a 108 and they fill up lower and upper and don’t seem to detect any difference in flavor. I am just a backyard bbq guy and very rarely fill up more than upper rack, so that is my preference. I seem to get better bark and avoid all the heat from baffle plate.

[@billgotskillb4308]

I noticed on my lang the top rack runs about 30 degrees hotter then the bottom rack. I used a FireBoard to compare the difference

[@taylorgimino5471]

I have a Lang 48 and came to the comment section to say the same thing. Always use the top rack on the opposite side of my firebox and stack

[@stimpaxx]

Bradley, what I love about this video, and the whole reverse flow series, for that matter, is that you really make us feel like we're with you the whole way. We're here through the pitfalls, the successes, the lessons learned, all of it. I appreciate you. man! I know you're going to dial it in soon, and I can't wait to see what you figure out.

[@bryandorman8183]

I just got a reverse flow cooker and would love more information on how to use it, maintaining constant temperature, fire management, vent & damper adjustments. And any details about how to cook successfully in the reverse flow offset.

[@Cwee85]

I appreciate the honesty. So many BBQ youtubers are afraid to show the process, not every cook is perfect.

[@chefboyarb9632]

You’re heading in the right direction. Overcoming the baffle plate is key. I have a reverse flow and cook my briskets in stages. 200-225° for 4-6hrs, around 250° (+/- few degrees) for 3-4hrs, wrap to finish @ 275-300°. Going past 250° unwrapped for awhile will blast the bottom side w/ the radiant heat and make it crumble. Usually dont achieve dark bark until around 8hrs (give or take) and no spritzing unless truely needed. Fatty side away from fire except when briskets are closest to the fire then fatty side facing fire. Rotate briskets around if cooking a full bottom rack.

[@BendySendy]

is it worth the hassle of going through stages like that? I know in my cheap offset I would never be able to run the temps in stages ( that might be a skill issue though, on me lol). I wonder if it's worth it versus just going standard offset.

[@chefboyarb9632]

After many many many brisket cooks, i find in my opinion that cooking in stages on the reverse flow works best for briskets. That baffle plate radiates so much heat @ higher temps, it pretty much cooks the bottom and dries it out and/or makes it crumbly. Before going to stages, i’d cook @ 250-275°the entire time, bark set @ 6-7hrs (no spritzing) then wrapped and done in another 1-2hrs. But the bottom would be over done. U could run temps in stages, just have to maintain the fire, air flow, and plenty of patience. I dont think anything is goin to beat a standard offset. But as we all know, you have to figure out what wrks best for what you have and how to achieve your final product in your eyes.

[@BendySendy]

@@chefboyarb9632 nice! my smoker actually does have the reverse flow baffles and you can move the stack, but I have always left it setup as a standard offset. I might have to give your method a try though!

[@smokefirehq]

I use a RF and I put a water pan under the brisket on the baffle plate. Reduces the radiant heat and cooks really well.

[@razeunit69]

Same with my experience, you need water pans on the RF plate. I cover mine in water pans.

[@lohengrin5082]

i have a reverse flow up here in Canada as its what works best when smoking in the winter and cold fall. I actually Smoke the brisket fat side down for half the cook and then I flip the brisket when I wrap it. This keeps the bottom from getting too toasty and if done right the fat side should still get a decent bark.

[@crb0142]

This is the way.

[@kcvids5455]

My first stick burner was a reverse flow and I have two full racks in it. Baffle is about 3.5 inches from the bottom rack. Although my temps are fairly close all across the board I usually smoke briskets on the top rack. I also used to cook fat side down until I started following this channel and had great results. I've done good briskets fat side up but it was a learning curve and the look/presentation is different. Never had the crumbly issue with the bark. Puzzled by that. Thanks for all the lessons!

[@CommanderTax]

love the honesty here, not every cook is perfect. Glad to see a video like this as you figure out that smoker

[@cobraT53]

I have a Johnson reverse flow. It uses round pipe to carry the smoke from the fire box. I used some small angle across the drum and then put some large foil covered sheet pans filled with water. I had amazing results with brisket and butts and great bark formation.

[@nathaneubank7260]

I have a Johnson as well. I was kinda wondering about how to get the water pan on top of the round baffle. I like your idea. I may have to try it.

[@miker7920]

Brad I have a reverse flow off set as well. I would add a large deep water pan below the brisket. Really helps against the radiant heat from the plate steel. The steam also helps with the bark, I know it sounds counter intuitive but the smokes adheres better when the outside is damp. Also, make sure the point is pointing towards the side where the hot air comes from. Perhaps an extra layer of foil boat helps protect the bottom a bit more

[@drew.smith3131]

I noticed he said point towards the fire. But was thinking that was backward on the reverse flow.

[@justinbreton8705]

Hey man I have a yoder wichita with a baffle plate too and the last time I cooked the brisket, the bottom was crumbly a bit do you think the water pan would help me too?

[@miker7920]

​@@justinbreton8705 pretty sure it will make a difference, just get a large pan that is wider than the brisket, place it right below the brisket and throw cold water in it, keeps the radiant heat down a ton.

[@bbqlvr6137]

YES! Return of the CHUDETTES!!! 👍👍👍

[@RobertdeJong-i8g]

I cook on an M Grills M36, which has a reverse flow to it. The fire box is located below the cook zone by 20” or so. But the fire Box is insulated,, so it doesn’t have the same radiant heat from below. That said, I cook brisket at lower temps but it usually the cook is done in 8-9 hours. Still dialing it in . Part of the fun is the learning. Love the content, Brad.

[@fough111]

First off...love the channel...been watching for years.. started with how to bbq right, then mad scientist bbq, and you....those are the three GOAT channels....I"d say probably try cooking at a lower temp.

[@MrWillowbeard]

I'd love to hear your thoughts on the pros/cons, as well as your process for figuring how to troubleshoot issues as you figure out a new pit. For those of us that have been paying attention, you're sharing that process, but I think it'd be super helpful to have it all summed up in one video. Thanks for the excellent content, as always!

[@owenreed1127]

Loved the RF series so far, and the vlog style endings of videos with friends and cold beers going down!

[@aarontrout3063]

Maybe a 2nd Baffle plate, with a couple inches gap. Not exactly cost efficient but might help lower the underside temp coming off the single plate.

[@JoeHarrelson]

I live in south Austin and built a reverse flow pit and like any pit it takes a little bit to get used to. I would never go back to a traditional pit again. Temps and smoke are so much more reliable on a reverse flow. Love your channel and have learned alot of techniques from you.

[@JoeHarrelson]

Also I found that a water pan on the defusing plate helps tremendously

[@sulli4420]

Definitely want to see you do a full video on your pros and cons with your different cooks that you have done on it.🍻🙌🙌🤙

[@1badphisch]

What I've done and this is just for my rf. Started putting brisket on the top rack in the middle so the baffle plate doesn't get it so hard from the bottom. My Temps read pretty even throughout with my therms on each end so the middle is pretty stable as well. I've even raised the bottom rack up 4 more inches and it worked out better than just on bottom. Just not enough room in the cook chamber to have 2 racks if you elevate the bottom. Always something, glad it's just 4 of us at the house! Great video as always

[@deangustafson7533]

Watching these videos from the beginning of this build forward. I’m in the market for a new pit, but haven’t decided whether I’ll go with a reverse flow or not. So I’m very interested in your final analysis of one style vs the other. Thanks for this series…and loving my Chud press!

[@Sc1Z]

good to see the brisket wasn't the only thing that was baked... :D

[@sidelinedesigns7567]

My first brisket cook was done on a reverse flow smoker i borrowed from a friend and then I built myself a traditional flow and prefer the traditional flow!

[@907jl]

You're on the right track with the lower temp idea Bradley. My RF is home built from an 80 gallon air compressor tank. I find that dialing it down to the 225-250(max) range helps in keeping the bottom from turning into jerky. My cooking grate sits 4" above the baffle plate, and then an upper rack 6" above the main rack. The upper rack is another way to avoid the jerky bottom. I also put a bread pan of water at the very end of the baffle plate, so the hot air passes over it, on its way into the cook chamber. I like the wood efficiency of a RF as our "hardwood" in Alaska( mainly alder and birch ) burns up about as fast as newspaper! Generally have to supplement with lump charcoal. Look forward to seeing what you think after you tweak your technique a little.

[@michaelwalker7961]

cute ending with the neighbor and the ladies...funny. What I appreciate you sir, is that when you screw up or have a neutral-blah type cooks, nothing spectacular, you post it. thank you for your vids. Much appreciation from Montreal, CDN

[@Dan-pp8oy]

I’d like to see a pros and cons video. I cook on a BGE, but I like to listen to what other people do. I, like you, try to be honest with myself and search for ways to improve my cooks. Thanks for your honesty!

[@KingTheDreamer]

Now THIS is the series that I've been waiting for! Can't wait to see the follow-ups!

[@Whiskey-N-Tequilas]

I've been cooking on reverse flow all my life use lower temps and upper rack if possible . I smoke my briskets at 225 for majority of cook then bump at the to 275 to finish Great video

[@MattyWylde]

Try using the baffle plate as the water pan next time! That's how I use mine and it comes out amazing

[@Petteriks]

I can always appreciate watching nice folks eating good food 👍🏼

[@kris2fur64]

This is why I like this channel. Hes honest and keeps it real. Im really interested in how youre going to get it right. Lower temps, place the brisket backwards, place it in a different spot on the rack? Were you supposed to change strategies mid cook when you saw the high temps? This is good stuff

[@mattvangampler7508]

I have the oklahoma joes longhorn reverse flow that can also be set up like a traditional offset. What I have found out is the reverse flow set up doesn't give great bark. I haven't had an issue with the baffle plates letting off too much radiant heat though. I am a believer in the traditional offset. However, temps are a lot more even across the pit when set up in reverse flow

[@DJ-fn3jm]

I have RF I built about 10 years ago. I LOVE it. There is definitely a learning curve. Mine is built out a 250 gal oil tank so the geometry is different than a tube. I have a little more distance between the bottom plate and the 1st rack. I have 3 rack layers in mine and all the racks are the same size so we can move whole racks from one area to another if needs be.

[@morgatron34]

I'm a little older than y'all and a native Texan. Watching how TX BBQ has changed since I was child to now is crazy but I really feel y'all are doing it right. Thanks Bradley for what you do!

[@MrDacedric]

What would you say has changed?

[@Poomastafatz]

Still looks better than all of my briskets so far 😅 Excited to see what you learn and how you improve your technique with the new smoker!

[@jgjones28]

So much fun!!! Nit pick on the cook if you will, but watching the reaction from 5 people and the dog is what BBQ is about! Fun times. Nice Job Bradley.

[@Packdawg20]

Bro you definitely got that fly with the flip at 2:12 mark 🤣🤣

[@egrocket94]

Yes yes Chud! Keep making comparisons vids with the RF. Try the blocking logs like you mentioned

[@charlieray4289]

First off, I DO appreciate a video where the pit master is not exactly happy. I have so many cooks when I am not happy with what's going. But I totally agree with what you were thinking on this cooker. Fat cap down (Lord forgive me for saying that!😂) and lower temp.

[@skene59design]

Your complete honesty is always appreciated.

[@alazansound]

Hi Brad. I have a 500gal reverse flow with two doors and three racks on each side. I had the same results you did and I placed disposable disposable aluminum trays all along the plate to catch the grease and help with the cleanup portion as well. It helped with the radiant heat but I also moved briskets to the middle racks to help with it and now the bottom racks are the cooler temps in my smoker, making the top racks the hottest part of my smoker. Hope this helps!

[@razeunit69]

Add water to the pans and it will do wonders.

[@9oneJuan]

We are always our worst critics on cooks we do. It looked good, awesome job!!

[@Wingman813]

Brad seems like such a fun guy to hang out with. Bet floating the river with him would be a blast.

[@davekragness4725]

Lower temps seems like a logical first adjustment. I have smoked fat cap down in my vertical smoker to protect the bottom from becoming jerky (like you alluded to when cutting yours). You are 100% correct in saying that a crowd of your friends will devour it and enjoy every bite..even the ones that "know" will still eat it! In my pellet smoker, I put brisket on the top rack...so maybe consider adding a lifted rack and try again.

[@mikegorman1088]

Hi Brad, I have a Lang 48 reverse flow and I cook at a lower temperature. I also spray the bottom after hour 4.

[@chuckhansen5325]

I have a reverse flow that I built myself and I put aluminum trays under my grate below where I'm putting my meat and put water in them and it keeps that radiant heat to a minimum and you have a water tray or 3 in there like I do

[@zanderwow]

My dad had a reverse flow probably about 20 yrs ago. It was designed to be filled with water on top of the plate. I don't remember how well it worked. The grill had a fatal flaw in that the fire box was way too big. But maybe you could put a couple of large roasting pans filled with water down on top of the baffle plate.

[@MattMcBrier]

Any thoughts about adding another baffle plate 3/4” higher than the original plate and leave a gap on both ends to allow the initial excessive heat to travel out the chimney and not directly straight up to the meat.

[@christianmitchell9789]

Lower temps on a reverse flow are key. I have a 60 gallon reverse flow offset. Cook 200-250 when I do brisket.

[@AnthonyNicolosi-z5p]

Reverse Flow for brisket. Fat up on the top shelf is most similar to a traditional offset. I have the Lang Reverse flow 48, 84 and 108. Ribs on the bottom rack are second to none.

[@Srussell516]

When I first built my smoker as a reverse flow I had to cook my Briskets and Butts fat down to prevent over doing the bottom and it always cooked faster at a same temp as a conventional flow smoker. That is why converted it to a traditional flow much more even cooking.

[@edfaulk2868]

Brad, in my experience with a RF, anything over about 240 will roast the bottom. My best luck has been fat cap down around 225. You get better convective heat transfer with RF, so cooks faster than traditional offset, but you preserve the bottom with fat cap down and bark is better. I’ve yet to do the boat as I normally paper. Love to see your thoughts…..Cheers bro!

[@jasontarter5557]

I've made 3 different reverse and for Brisket I've learned to cook fat cap down. But I like it better than my 1st offset.

[@WayAlpha101]

So for crumbly/shredded texture brisket, what's the solution? Lower and slower? Wrap a bit and protect the bottom/flip it over? I've been using a Weber Smokey Mountain, I'm not too experienced but I really appreciate the honesty on your own cook.

[@utahspreadsthelove8627]

I built a small reverse flow out of a compressor tank and a smaller air storage tank. The fire box is vertical and feed from under the corner. I recently modified the pipe that makes the connection to increase air flow and cut off the excess that hung down into the firebox five or six inches. After cutting it off my hotspots got hotter. I’m going to be adding a plate to absorb the direct fire. Haven’t cooked a brisket yet but it’s a beast for ribs pulled pork and chicken. Good luck with yours imma build another soon and copy a new design I’ve been seeing. Btw hit up Thyron Mathew’s for a banging mop sauce recipe. Always a hit with pulled pork or ribs.

[@Thefertilityguy]

Appreciate your honesty. Love the channel

[@zxcnikitka]

This recipe is a gem

[@charminghollowforge1109]

Fence food glory hole was hilarious!!!!😂

[@Bigkuntry5911]

I have only cook on a reverse flow, and I have cooked plenty of briskets. I suggest putting your meat on at 275, add a stick every 45 minutes and fully close windy side of dampers after 2 hours. Spritz and wrap at desired temp. Don’t probe for tender. Let it rest in a cooler or non heated oven for at least an hour. Cook time will probably be around 5 to 7 hours depending on fire size.

[@lx2nv]

I'd love a video on pros and cons, but based on what I have watched, I know which way I am leaning when I pull the trigger!

[@paulromesburg2226]

PLEASE post more on cooking with RF! I have an RF and I'm sure it cooks different than DF. Would be great to see someone with lots of DF experience troubleshoot RF cooking and come up with some tips to get good results.

[@ask_jeebs]

Reverse flow user here. Best strategy I've found is using a water pan on the opposite side of the fire box.

[@NomadBaker]

"Inconclusive results" had me in stitches 😂

[@gregbarnes2226]

I’ve used a lang 84 deluxe for a long while here in the UK and have great feedback from all of my customers who are all usaf. I think 225 to 250 I then foil wrap at 175 and they come out great with a 12 hour rest. Nice dark bark Maoist and yummy

[@jeffneilson510]

I’ve had a good amount of experience on reverse flow. Water pan is a must. Also fat cap down. Moisture is your friend using reverse flow.

[@budfahnestock2418]

i've been using a big green egg for the past couple years to smoke, and i found with the heat coming from underneath even if it's not direct i HAVE to have the fat cap facing down.

[@Tommy-T-Bone]

I got a reverse flow lang. I've noticed that the bigger briskets do a lot better than the smaller ones. However the plus side is it does cook much faster. I did a brisket and shoulder the other day and they finished at the same time. They have a few hot spots as well

[@PinsonCustomCreations]

I primarily use my 150gal reverse flow, and when doing brisket I keep the temps below 250 as much as possible. I don't get the radiant heat as much from the plate, but mine might be farther away from the grill surface. Also my smoke stack is mounted to the top of the tank, which I'm sure changes the flow of the heat, but not sure if that affects the temp of the bafle plate or not

[@BendySendy]

I wonder if you flip it around where the point is taking the brunt of hot air and smoke coming back through, that might cook more evenly? Kind of the same way you point the fatty side toward the firebox on a standard offset? Looks really good though!

[@jimholmes4729]

Yes on the pros/cons video!

[@mbadolato]

One thing I've started doing when I do brisket on my GMG pellet grill is, instead of keeping the brisket on the bottom shelf right over the diffuser plate, I put a second shelf in and keep it on that instead. That gets it far enough from the radiant heat coming from underneath, along with the benefit of keeping it up higher in the smoke's path toward the stack. It seems to help. And I do it fat side up, for what's it worth. Just a thought... Maybe raising it away from the baffle would have the same effect

[@nahu96744]

I would like to see a Chuds side dish only episode. Make one a potato salad PLZ!

[@brisketwizard8004]

I don't have a Reverse flow cooker, but I enjoy watching all your videos. At the 2:41 mark, it looks like your drain valve is open. Do you run the R/F and your traditional offset with the valve open for the entire cook? And, do you ever put the brisket on the pit before you light the fire so the pit and meat come up to temp together? It also puts on more smoke at the start.

[@brisketwizard8004]

Anybody .....Anybody ....?

[@calebclark2781]

We built one for our FFA chapter a few years back. We would run it at 250 for everything. The baffle plate was quite a bit further away so wit was a little bit more manageable

[@youdontknowjakbbq4658]

I use a 250 gallon reverse flow smoker. You could have hot spots hitting the brisket? Mine rolls at 250 for hours. if it is a new build, you may just have to experiment. But, that still looks good to me! Keep making great videos!!

[@DingusMcGillicutty007]

I’ve gotten that overcooked bottom on a brisket with my UDS too. A water pan a few inches under it pretty much solved it.

[@dwhonan]

I'm definitely interested to see you continue to refine techniques for running a reverse flow and contrast that with an offset. Clearly they can be used to produce great BBQ, as Arnis & Co at Evie Mae's have consistently demonstrated for some years.

[@dantij4]

Great video Brad. I cook on a Lang 48 and I have similar results with my briskets. I typically buy 17 pound briskets and can get them to a finished temperature of 202-206 degrees in @ 11 hours. Starting cook temps are between 220° - 240°. After a few hours I'll increase temps to 240° - 260°. After a few more hours, increase to 260-275°. My last cook I actually rotated the brisket 180° to help even out the cook on the underside from the radiant heat. Because its a smaller cooker, that radiant heat on the firebox side has the grate temps @ 20-25° hotter than the side furthest away . My bark is never as dark as yours usually are and the fat cap does not render as nicely as yours or Jeremy's but nobody's complaining! I have yet to try the Chud Boat. That will be my next brisket cook for sure. I'll keep you updated on the results. BTW, my ribs come out pretty damn good with the reverse flow.

[@AnthonyNicolosi-z5p]

You’ll achieve better results with brisket on the 2nd shelf at a 225-250 temp. Bottom shelf is for ribs…..

[@jakehowe8864]

I developed my own Arizona style bbq because i live in Az. My rub is the same as yours but I use 1 part kinders woodfire garlic as well. It gives all my bbq that nice Sedona Red.

[@rmbettac]

Love to see your honest results and can’t wait to see your solution!

[@meh1207]

My suggestion to place the meat closer to the stack where the air flow will be cooler and smoke at normal temps. Yes, closer to the firebox. It’s a RF. The temps will be warmer at the far end of the stack / firebox. I too love the honesty / transparency… Thanks!

[@pistolpete8518]

Well, I don’t have experience with a reverse flow, but I do cook on a pellet grill and the radiant heat is no joke. I get around this by putting a tray of the ground trimmings under the brisket (fat side up) using it as a thermal brake. The upshot is I get smoked tallow which is a huge win. Sear a steak in smoked tallow and it takes it places. I didn’t watch your build but if you have another rack you could elevate it and use a pan of water or trimmings under it.

[@BigAlsBBQ]

I have an offset that I can flip between reverse & traditional so I might do so comparison videos to see if there is any reason difference

[@jck9763]

A pros/cons video would be ideal. I am building an offset and I was going to make it reverse flow but I'm having my doubts after this series... my baffle plate is also pretty thin so I'm worried very worried about that convective heat

[@MrThespian4]

I wonder if a thinner plate would radiate less heat, because it will shed heat faster ,and not hold it.

[@grantjamrock3812]

Lower temps, water pan and potential elevate the brisket up higher away from plates or foil under brisket after bark sets?

[@bennifri]

You could put a second baffle on top of the first with a little air gap between the two to get a bit of insulation. That may reduce the radiant heat.

[@joshwinters6249]

Solid string pull.

[@CoolJay77]

Great video. Just wondering whether adding a second layer of sheet metal with an air gap to the bottom plate will help insulate it, and minimize the radiant heat?

[@terryduprie6313]

Great video. The Ladies sure seemed to enjoy it. Enjoyed watching the RF build. I think after you use it a few more times, you'll have it all figured out. I have a Lang RF and typically go at 225 to 250 and everything seems to come out pretty delicious; of course I don't have even close to your experience. OBTW just received my black pepper and Chud's Chimney (plus gift) and I'm impressed. Thank you and please keep up the nice work.