Direct VS Reverse Flow Offset Smoker Cook Time Differences I WISH I Knew Before Buying!

[@billeverett4090]

My guess is that the bark difference is probably a fairly even split between the extra 2 hours in the smoke and the extra 2 hours in foil softening the reverse flow. The smoke flavor is probably the longer cook time rather than something inherent in the airflow etc. Great video comparison

[@SmokingDadBBQ]

Thanks and I agree

[@emmgeevideo]

On a Sunday morning it is always fun to watch a BBQ video that discusses the nuances of equipment I'll never buy. I am about to prep a tri-tip for reverse searing today on my Big Joe and I'm happy as can be that I have that great grill and I know I'm going to love what it turns out. I'll bet it could be even better cooked on one of those beasts but I'll never know in real life. I'll be using some tips on my Big Joe that I got from you on how to improve the flavor, some of which no doubt came from your experimentation. Keep it up! But I'm Team Big Joe all the way...

[@SmokingDadBBQ]

Ya these are for helping me improve my Joe methods which is where most of the ideas to focus on came from

[@lamarwilliams185]

Great video. I have a idea on how you can break down different categories that we all seem to think about. If you have to cook for just yourself compared to family and friends holiday and a business. When you cook for yourself? You know what you like. You not concerned about being 100% great. 75% considering what you may have going on is good. ( that 75% takes into account price and time and if the bbq gets caught in a tornado. Would you replace everything and be happy or quit bbqing) The holidays with family and friends is the middle of the road. Everybody has time to come together and enjoy each other. This is bigger than everyday dinner. They can spend they time anywhere. They decided to be with you. This is like Christmas. You want to spend but; not over spend. You have bills to pay. You need the best bang for the buck. 80% to 90% will do it. You want to remember this time. The meal you cook is the side dish and the family is the main coarse. Now you in business. Only the best of the best will do. Money is no object. Everybody is competition. The store across the street that sales bags of potato chips is between you and your family having to starve. What cooker goes into which classification? The best one might not even be the one with the best outcome for bbq. It could be; it has a name that everybody knows like the sitcom show “Cheers”. Brand recognition has won so many contest. It’s unbelievable!!!! I thought of this after reading the comment of the guy with the Smokey joe. He cannot afford these models of smokers ( me either). He will be happy with what he turns out with what he has. Thanks for the idea!!!! (Emgeevideo)

[@stanggangchannel]

I own an OKJ Longhorn reverse flow and I love it. Reverse flow definitely gets no love from all the channels I watch.

[@SmokingDadBBQ]

i fell for that bias and feel like its hiding the benefit of reverse flows for the backyard

[@sjfarrell2.0]

I would prefer the reverse flow as I don't like heavy smoke flavour. And the time saving is quite substantial. Living in the UK means it is just a fantasy mind 😄

[@SmokingDadBBQ]

I agree and my family arrived as I finished did a blind test and all preferred the reverse flow

[@teamyachte]

I own a reverse flow and it tends to burn super clean so what I found helps is for the first few hours I’ll run it low like 200-225 and burn the fire a little dirtier to enhance the smoke a little more. And you don’t have to run it as hot to cook like you would with a traditional flow really don’t have to push her past 250 because of the radiant heat. At least that’s what works for us!

[@SmokingDadBBQ]

I’m loving it the more I use it

[@TheBrianBurkett]

Great video! I’m curious how this would play out on a brisket, pork butt, or anything other than ribs. Those ribs provide protection to the underside of the meat, and the argument is that reverse flow cookers tend to overcook the bottom. Would you mind doing a side by side on that, good sir?

[@SmokingDadBBQ]

Good idea

[@praetorxyn]

The traditional problems with reverse flows are they the welded in plate makes it harder to clean and can tend to overcook the bottom just like anything else with the heat source in the bottom can. Ribs may not be a good test, because the rib bone protects the bottom, whereas if you did briskets, the reverse flow brisket might show more of a difference in the bottom being overcooked.

[@SmokingDadBBQ]

I’ve done a brisket and didn’t have a bottom issues but will add a side by side in the spring

[@Keith80027]

I would be interested if you can test for if the bottom gets dried out. Also lets us know about cleaning of these smokers. @@SmokingDadBBQ

[@elpoison626]

In my experience on reverse smokers is the plate they weld is to thick 1/4 inch, in my opinion I believe 1/4 inch metal is to thick and it observes to much heat from the bottom of the plate and reflects to much heat on top of the plate. I built my own reverse smoker with a 1/8 inch plate and I’ve never had an overcooked bottom problem or any overcooked on top, but then again that’s my theory.

[@dmdm9198]

Not true this a myth I have never overcooked any meat on the bottom and it isn't hard to clean. Just more myth nonsense.like any cooker you have to learn it so you can dial smoke flavor and finish time.

[@rjtompkins2507]

I have a both styles of pit and both are 1/4 steel love them both but I find my self using the reverse flow way more. I used to put water pans on top of reverse flow plate to take away the heat from the baffle and then sometimes I would run lower temps it all helped with bark formation but in the end I just set up my Kats revers flow offset to about 250 and let it ride. Its more simple and I get like you a couple hr advantage in cook time on long cooks and the bark is almost indistinguishable from my other. i’m active thinking of selling my pits by JJ standard flow. Anyways great video!

[@SmokingDadBBQ]

I am thinking of selling my direct if the next few tests go similar and buying this prototype

[@timothyswatzell221]

Great video and I just did my first cook in my reverse flow and yes it finished in about 1/3 faster at the same temps as I normally cook at. On chicken is what I cooked i did not notice a different in taste as there is not much time needed as beef ribs. Great video and keep them coming. Be safe

[@jamesorr1200]

“But I’m also in my mid-40’s…” 😂 You speak to my heart.

[@SmokingDadBBQ]

😂

[@williamwilson2624]

Great video, James. I appreciate the thorough information.

[@SmokingDadBBQ]

Thanks for watching!

[@ManCaveMeals]

Excellent comparison James :) I have never cooked on a reverse flow before but I was intrigued to see that it seems to cook faster. I think you may be right in the idea that the baffle plate produces some more even radiant heat underneath the meat. I would also assume that the overall convection within the cooking chamber might be more even as well, but i dunno that for sure. Assumptions on my part :) That being said, those ribs looked amazing :)

[@SmokingDadBBQ]

Thanks John. I suspect it’s like the deflector stones in a Kamado helping speed things up

[@umakegoodcookies]

Hmmm, I'm wondering if there was a chance to taste some next day. I know when I cook I don't have a good perspective on the smoke for a long time. Maybe you would have preferred the reverse then.

[@SmokingDadBBQ]

My family got back just as I finished and each of them preferred the reverse flow in a blind test

[@GrantHendrick]

Thank you for your great research.

[@SausageKingofCanada]

Thanks James! I always look forward to these comparisons that you do. Very informative as always.

[@SmokingDadBBQ]

My pleasure!

[@samacc2536]

Yumm. Awesome video! Looking forward to seeing which one you end up sticking with at the end. Also those chuck ribs are massive. I usually get plate or back ribs, I got to give them a try!

[@SmokingDadBBQ]

These are called chuck. I am thinking of buying the echo and selling the Huron

[@crashcopter6000]

Interesting the fam all picked the reverse flow... Hmmmmm... Thanks for a great video!!

[@SmokingDadBBQ]

I think i need to do a long hold overnight to remove the smoke nose I have from being by the fire and then try the result the next day as all three picked the reverse flow

[@crashcopter6000]

@@SmokingDadBBQ Agreed! I did exactly that with ribs this weekend. Super disappointed in the smoke level Saturday - then I tried leftovers today... Totally different. Cheers!

[@CoolJay77]

Great experiment. I'd go for the speed of the reverse flow. I also hear from caterers that they can get away with a shorter heating time on a reverse flow.

[@SmokingDadBBQ]

I like the speed too. Plus that was the families blind taste winner inside later on

[@wesleydrew9242]

I'm betting that your exposure to the smoke all day while cooking impacted your taste buds a bit which is why you preferred the direct flow smoke profile. If your family didn't have that same exposure, the milder smoke profile was probably more pleasant. Maybe you can find a trick to reset your palate after playing with smoke all day so that you're started from the same point they are before sampling? Mint? Horseradish? Hot shower with one of those vicks vapor shower tabs? You might actually been the real mad scientist bbq (sorry Jeremy). 😅

[@SmokingDadBBQ]

Haha I think you’re right about the exposure. I should do a hot hold and try the next day as the family all liked the reverse flow better

[@CoolJay77]

One could experiment with Navage Nasal Irrigation kit LOL

[@SmokingDadBBQ]

@@CoolJay77 😂

[@sempermilites87]

I've been on the fence about either going for a OKJ Highland smoker grill or just going the easy route and getting a weber. I want to get into BBQ and smoking BBQ seems so rewarding, but I'm just so intimated of failing to cook it right and realizing I spent so much money on something that I would fail at. I guess it's a sort of perfectionist mentality I have, but it's pretty much I don't want to waste money on great meat only to screw it up in the end. I'm probably going to still try, but I hope I don't screw up too badly on my first time.

[@kenmills7075]

Thanks for the comparison, James. Is there any chance you could reach out to MEATER and have them consider color coding the probes. When cooking after dark and moving multiple steaks around the grill due to the hotspots, it is sometimes very difficult to figure out which one is which, with such a little number on the end of the probe. Just a suggestion, for us older folks color coding would always let us know which probe is where.Thanks 10:38 AM Sunday, January 28 Eastern time

[@SmokingDadBBQ]

If they ever ask me for ideas I will be sure to pass on and give you credit

[@ComparisonCooking]

Incredible video!

[@SmokingDadBBQ]

Thanks Kevin

[@marc2769]

Another awesome video. They both look amazing. Can’t wait to try on the kamado. I’m just wondering what that roast is called when I head to costco. They look amazing.

[@SmokingDadBBQ]

These are beef ribs (chuck not plate)

[@marc2769]

Thanks so much James. I’m grabbing one of those next time. Very much appreciated.

[@somewherefishing382]

Hey I noticed you said you received far less airflow with the kamado than you do with the offset. I’ve watched a few of your videos and noticed have started to use or at lease review fire management systems. Have you tried measuring the air flow with the fire management system running to see if you can achieve that offset flavor via the fan ? (Especially the fire board system that has a nozzle adapter which can be adjusted to direct the air flow. )

[@SmokingDadBBQ]

I will try it in upcoming tests

[@TheDarienJim]

Very interesting test. Thank you.

[@SmokingDadBBQ]

Cheers

[@mike_adams]

Since most reverse flow pits accomplish that functionality with adjustable baffle plates under the grate, I’m inclined to buy the reverse flow variant and simply remove the baffle plates if I ever want to do a direct smoke. I like the speed benefit of a reverse flow and would use the pit in that mode most of the time for my chicken, sausage, butts and ribs. If I’m doing several briskets at a time, then I’d likely put the extra time in it and “that” cook would be in direct smoke mode without the baffle plates.

[@SmokingDadBBQ]

For sure

[@cmaterick]

The smokestack would be at the wrong end, though, when trying to use a reverse flow as a direct flow by removing the baffle plates. It would be funny to see a "transformer" version with dual smoke stacks.

[@nighthawk_predator1877]

I got a lower end reverse smoker than the ones you have (Oklahoma Joe) about 5 or so years ago and reverted back to a traditional smoker my moving the vent pipe to the end. I didn't like it. It did cook faster and for me it didn't have the same smoked taste imo.

[@marknourani8154]

Great bed, could you post a link for the barbecue rub recipe you mentioned from your website? I went on the site but couldn't find it

[@SmokingDadBBQ]

www.smokingdadbbq.com/blog-posts/make-your-own-rub

[@RumandCook]

Interesting experiment! Shame you were stuck with all that meat :) Brisket next, let's see how the bottom holds up. 🍻

[@SmokingDadBBQ]

Next time!

[@scottcunning4221]

Love your vids. Have you tried something like the smokeslinger direct heat smoker? I’m trying to find a good comparison. Looking through your videos to see if you’ve done something like that. Would love to know your opinion.

[@SmokingDadBBQ]

I just saw Jeremy @mad scientist bbq do that and it looks like a sharp unit. haven't cooked on one myself to be able to say which design i'd go for in the yard at home

[@scottcunning4221]

I saw that too. Which is what made me come over to your channel. Thanks for the reply!

[@Keith80027]

I guessing that I would like the family's pick because I like a mid smoke favor. Please do a cook of a brisket to see if there is a difference in the bottom of the brisket like there is on a KJ if you don't use a double indirect setup. I see the pizza oven is back! I sure want a offset.

[@SmokingDadBBQ]

I think i need to do a long hold overnight to remove the smoke nose I have from being by the fire and then try the result the next day as all three picked the reverse flow This was recorded in fall before new years eve when the pizza oven was moved

[@robertdowling4123]

Great comparison. I have a Shirley reverse flow and put a water pan on top the baffle plate. I’ve been brainwashed by all the reverse flow haters (ie. Bradly Robinson) to diminish the radiant heat so it will supposedly be cooking more like a direct flow. I would like to see you do a test comparison with using some method like a water pan over the baffle vs. the direct flow.

[@SmokingDadBBQ]

People like him had me skip the Shirley in the first place which I am starting to think is complete bunk. My family all said they preferred the smoke on the reverse flow

[@ganggang2066]

Why would you put the probe on the side of the collector as opposed to facing the heat source?

[@SmokingDadBBQ]

The reverse flow doesn’t have exposure so I wanted to measure the heat coming over the top on both

[@robertdowling4123]

Great comparison

[@SmokingDadBBQ]

Thanks

[@Mr70sBush]

Looks warm there

[@SmokingDadBBQ]

Behind on editing this. Recorded in the fall before the leaves were off. There’s been snow since

[@briandaffern5108]

The only real difference is that the reverse flow has a heat sink under the meat. If you cooked a brisket fat side up as you would in a conventional offset, you may find the underside has gotten a little crispy. This can be solved by placing a water pan under the brisket, which will probably take away a lot of the cooking time advantage, or put the fat side down which will affect fat render and bark. I think both pits can turn out great bbq, and the average joe really couldn't tell any difference. my only issue is how do you clean the build under the plate if it's welded in?

[@danielwolman]

how did you label the probes like that?

[@SmokingDadBBQ]

The block comes with embossed numbers on each probe

[@emmgeevideo]

You forgot to sing "Pat it dry!"... Rookie move 😂

[@SmokingDadBBQ]

😂

[@mike_adams]

😂

[@kellyklotz1744]

What brand is the slicer you use?

[@SmokingDadBBQ]

I have a Dalstrong

[@TWC6724]

Great video 👍

[@SmokingDadBBQ]

Thanks 👍

[@lazydog274]

Woof Woof Thumbs Up 👍🏾 Everyone

[@SmokingDadBBQ]

Cheers

[@pacman_17]

I'm wondering why the reverse flow finished 2 hours faster. Maybe it's the baffle plate holding on to the heat under the ribs.

[@SmokingDadBBQ]

I think so. More radiant heat around the food I suspect

[@ForestWalters]

I had a 250 gallon reverse flow, it was awesome. I should have kept it. 😭

[@kw7796]

What make was it? local build or brand we know?

[@agpmjm]

Hard to fathom this. Surely identical cooking temperature should translate to identical cook time given identical cuts of meat regardless of the device producing that heat? Physics is physics

[@SmokingDadBBQ]

The baffle plate radiates heat from the fire passing below

[@109rfan1]

maybe if you started with a cold smoker and let the meat take on some of that dirty startup smoke

[@igotJesus88]

My 120 gallon takes forever to cook food at 250 degrees F

[@SmokingDadBBQ]

Direct flow?

[@igotJesus88]

@@SmokingDadBBQ yes sir.

[@SmokingDadBBQ]

@@igotJesus88 I believe it. Outside of an ungodly hour a same day brisket isn’t really in the cards on it. Just within reach on the reverse

[@rob3151]

How is a traditional flow offset, a style of smoker used in virtually every major bbq restaurant considered "hype". Makes no sense

[@SmokingDadBBQ]

Some form factors don’t scale down to patio size as well. I did a fire management on 4 different sizes last year to show that advise shared on a 500 or 1000 gallon doesn’t translate to backyard sized pits. A few KZbinrs are very critical of reverse flow designs and that bias had me avoid them when I was looking for a backyard pit and so far the claims don’t add up

[@rob3151]

​@@SmokingDadBBQ shrug

[@SmokingDadBBQ]

@@rob3151 if I was in the market again I wouldn’t so quick to dismiss reverse flow. You get more cooking space in a smaller footprint and it cooks fast enough a same day brisket is doable for dinner

[@KingBjord]

A criticism, I love your videos, but sometimes your mic is awful, you really gotta work on that, you have a high quality one but whatever you're doing it sounds terrible at times, sounds like low bitrate for audio to me, and other times your mic is peaking with seriously too much gain. Hope this helps you fix audio for the future. An example of your audio at it's worst is 3:00 where it is entirely left sided and peaking audio.

[@SmokingDadBBQ]

This was recorded in fall around the week where a bunch came out with bad audio. Replaced with a new mic and haven’t had it come back

[@chuckhansen5325]

You keep calling them a roast and they are not. They are ribs

[@KamadoJoeGrills]

Great video!