First Cook On The Reverse Flow Smoker! | Chuds BBQ

[@ChudsBbq]

Thank you Helix for sponsoring! Visit helixsleep.com/chudsbbq to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep

[@kevingebert4316]

I broke down and took the plunge and got a midnight luxe. Glad I did. Used your code to boot. (snakes not included lol) Its hard to not nap 2hrs now.

[@Zaral7]

Thanks for helping us keep track of what day of the week it is!

[@owenreed1127]

Yes sir! I run a 350 gallon reverse flow trailer smoker and quick smokes are always the norm! 275-300 and a brisket is done easy 5-6 hours!

[@ericwatling159]

I keep my reverse flow running at 250 14lb brisket 8-9hrs

[@mikehappel4899]

After building my first reverse flow smoker, I'll never go back to an offset. I just started a 250gal reverse flow build. They're extremely versatile, smoke with them, and if you want to, you can load up the heat plate with wood coals or charcoal and use the bottom rack as one giant grill.

[@absoz]

A definite gobble gobble yum yum from me - so simple and easy. The reverse offset looks good too

[@misinformationwithrandy]

I had a reverse flow smoker for about 7 years and I found I needed to put larger pieces of meat that I wanted to cook slower on the top rack, or run the smoker lower than I had initially expected because of the radiant heat from the baffle.

[@DoremiFasolatido1979]

Never done any of it in my life, but that was the first thing that came to mind when he mentioned the faster cook. Reverse-flows seem to be more like ovens than typical smokers, from what I've seen on various channels.

[@dmdm9198]

⁠​⁠@@DoremiFasolatido1979 that’s a myth I own both, they both produce the Same smoke flavor and bark. Reverse flow temps are more stable and easier to control. As far as radiant heat they both produce it. It is more with RF but not enough for me to notice a change in taste

[@jordanbabcock9349]

​@@dmdm9198as taste is subjective I'll be sure to take yours like all others. With a grain or 2 of salt, but not too much.

[@whayes1282]

Another great video Brad. Can't wait to see more of the reverse flow chudster.

[@zman7953]

Honey mustard goodness. Congrats on the new cooker and love all you're content. Cheers to you .

[@HansenMath]

Was hoping to hear something about any flavor difference you notice between this and your traditional offset.

[@taylorgimino5471]

Awesome to see you trying out the reverse flow. I’ve definitely found that my Lang 48 seems to cook significantly quicker than a traditional offset. I tend to use the top racks for briskets to lessen that direct heat coming off of the baffle

[@kevinhollingsworthcomedy3183]

Love reverse flow smokers. I’ve used them for years now. Pro-tip- place a pan with tallow underneath a brisket on the baffle plate. Then slice fat trimmings and freeze them overnight then about 3 hours into the cook place them on the top rack above the brisket and they’ll rain down heaven and end up in the pan below. Then when foil boating take the pan out and use the drippings. Keep at it my guy!

[@johnnyho900]

Reverse flow is inspiring. Thanks for sharing with us!

[@logansickles6760]

THIS. THIS IS WHY I LOVE THIS CHANNEL I NEVER WOULD HAVE THOUGHT OF THIS FLAVOR

[@jadendurham6951]

That reverse flow is beautiful! The color is perfect. Looks a lot like Pittman’s Millscale

[@dexter255]

We love you BBQ master Splinter!

[@chriscrist911]

Another great video... Great to see the reverse flow in action. I have two reverse flow Lang smokers and yes that bottom plate definitely can speed up the cook. I think you will enjoy doing a brisket on it.

[@thommyd68]

I found that water pans (gravy maker) work well on my reverse flow with shoulders and brisket. Keeps from over crisping the fat right away and once you get the ratio of water to cook time a very clean not burnt gravy/sauce for wrap or rest

[@damonknox4858]

Reverse flow does cook faster than a traditional offset because of the baffle plate with the radiant heat underneath. The drippings hit the plate and add extra smoke to the meat. I’m sure you will keep on cooking some delicious bbq!

[@454budman]

I have a 500 gallon reverse flow my granpa built 30 years ago. I love it for several reasons, one being theyre not that common these days. Also food cooks FAST on it, I finished 4 15# briskets in 6.5 hrs at 275 degrees. It takes more wood than your normal offset but you can utilize more of the cooking chamber due to there really isnt a hot or cold spot on it. Good video and nice pit

[@1badphisch]

I learned quickly to elevate briskets on a RF Pork butts doesn't really matter from my experience, it just helps cook them a bit faster which can be great if you overslept on cook day. I rock them at 275ish for about 5 hours and wrap in foil for about another hour and more likely than not they're finished above 200°f Great video as always

[@rdowling21]

Easily the best BBQ channel on YT

[@rmftrushing6591]

I just smoke on my Weber kettle, and the membrane renders nicely. Doesn't block any flavors like people claim. Always tender. Always smoky. Always tasty.

[@anthonycollari2134]

Love Brooke’s shirt 💁🏻‍♂️

[@jeffbyrd7976]

I made a reverse flow out of a propane fuel tank from an old semi and then used the wheels for the firebox. I have cooked a half of a goat on it. It sits right outside the front door, which my wife hates, but loves the food.

[@steelcityrb4647]

Going to have to try this! You & Jeremy need to have Brooke and Erica do a smoke off. We would like to see who has learned more for you guys.

[@CptVein]

I have a weber master and I keep the membra on. I've tried both ways and didn't really see a difference. Also, I LOVE salt and pepper ribs. I'm a sauceless guy so S&P is just the perfect mix. Sometimes I had a little garlic power and/or cayenne.

[@JRM0014]

Awesome build and workmanship

[@TheBigburcie]

The outer crust looks like such a satisfying chew.

[@Br0klahoma]

Gawd I love the way you say “big bottom plate” 🤣

[@wandrewmclarty]

I’ve been cooking on a reverse flow for 6 years. I love them for the even cooking and convection.

[@aaronm8694]

Stop punching down on us pellet grills! Yeah Im lazy.

[@aaronm8694]

Hi! Lazy pellet griller here!

[@ZacTexC]

I laugh at pellet pits. My Step Father put a brisket on his pellet pit, then went to sleep and somehow it cut off. Wood and coal is the way to go.

[@duanehenicke6602]

Pellet grill is the closest you're going to get to a reverse flow. As someone else stated. A drain on the deflector plate would've been a good idea for this build.

[@eggnogfrog]

That reverse flow is awesome. Radiant heat FTW.

[@frankyi8206]

Good call on the difference between Morton's and Diamond salts. My first few cooks came out way too salty because I use Morton's (stores here don't sell Diamond) and I tried 50/50 salt pepper (by volume). I've learned to adjust over time

[@razeunit69]

Great video Chud! Looking forwards to see how the brisket or butt goes!

[@RumandCook]

First cooked turned out great, congrats! 🍻

[@cookingcowboystyle]

Good morning Looks pretty good. I have been Thinking about building on reverse flow smoker

[@tylerhuttosmith]

To add to your helix sleep topper and Texas heat pitch we just got a bed fan from bfan and it is great!

[@boxcardboard5594]

How about large flat water trays on the baffle? Take off edge of the radient heat plus adding moisture?

[@michaelparker2794]

I've been missing there is a snake in my boot! Love your videos keep them coming!

[@jmk261]

I'd be curious to know if there is a difference in cook time from the top rack to the bottom rack since there is the radiant here closer on the bottom

[@TheFishTankChannel]

how do you plan on deep cleaning the baffle plate the grease run off under it? As for the radiant heat. have you considered adding a 2nd baffle plate and some fireplace stones? You can put in stones at the corners of the plate and a center stone for support. Then you can lay a 2nd loose baffle plate on top of it to allow for an air gap between them to mitigate radiant heat from the bottom. I was thinking of this in your design series, a double baffle with an air gar via exterior air to keep the top baffle cool. i assume the down side to that would be a longer cook as the bottom of the chamber wouldn't be holding heat for cooking but it would make it easier to cold smoke..

[@cowboysayshellyeah]

I want one of your reverse flows!

[@Krall117]

love you videos, do more whisky stuf

[@diegolopezzz18]

I need to get one of them reverse flow cookers!!

[@ArtGuitarLTX]

I’m loving your channel soooo much! 😂🍻🍻🍻. Being from Laredo I’m just a few hours away! “Next up Ketchup and Honey ribs” 😂😂😂.

[@MattyWylde]

Try using the baffle plate as the water pan

[@tacomaster7411]

Try torching smoker chamber for quick up to temp

[@Sam-mu5xh]

That is basically what they have done in the midlands of SC for 100 plus years. I grew up on that plus vinegar. It is hard to beat mustard glazed ribs!

[@robertwoods4457]

I’ve done honey mustard ribs couple years ago and were amazing

[@animaysh]

Did up some ribs on the Weber kettle with membrane on. No one noticed, no complaints. Tasted great. Chudd style

[@rjtompkins2507]

You built a beautiful pit there…I love my reverse flow and my traditntal flow pit but my reverse flow is a Kat bbq smoker, a little smaller than the one you built. I found when cooking brisket is if I stick a small aluminum pan on top of reverse flow plate with a little water in it so it’s just below the grate it really Cuts down on the radiant heat from the reverse flow plate. with all that said I think reverse flow pits really shine on all things pork.

[@ShrednESP]

I also have a Kat bbq smoker. I have the 48x20. Its a great pit, steady temps. Ken is good people, spent alot of time just chatting with him at his shop. I have done 9 racks of ribs on it but using only the bottom rack 6 is good. No seal to play musical ribs.

[@rjtompkins2507]

That’s funny that’s what mine is. 48x20 with the warming box. I love that thing. it seems reverse get a lot of hate these days but I really love mine. Ken is great! I was talking to him for at least an hour but had to get back in the road to oregon.

[@lx2nv]

Nice work!! With it cooking quicker, did you notice less smoke on the meat?

[@1badphisch]

I'm my experience with a rf, not one person has ever said it didn't have great smoke flavors.

[@lx2nv]

@@1badphisch good to know!! Seems more efficient

[@ldarr1986]

Wonder if you used your glaze as the binder??? 🤔

[@mbranbb]

7:43 South Carolina mustard based bbq sauce people say “it looks perfect”.

[@hudsondean2812]

Some recipes i recommend are Buffo ribs or Chorizo sausage. Great vids Chud

[@lilannalucey]

For father's day I'm going to just cook meat on all my various cookers while I sit outside by my firepit drinking bourbon and beers. This, will now be the rib course. Especially since I can play with my tiny cask iron sauce pot and mops. Looking forward to more cooks on the new smoker.

[@themadgreek]

Good stuff Brad 👍 Just ordered my SnS kettle so I can play with a charcoal grill for a bit... going to park my Yoder pellet grill and see which I prefer. I gotta think the kettle will be a bit simpler when just grilling for the wife & me.

[@ShrednESP]

I have the 26" weber kettle with the slow and sear. I also use the vortex for chicken (wings or thighs). Got the 26 on sale and I feel with the slow and sear combo it would be way cheaper than getting a komado. I do have an old digiQ dx2 I use to control temps while smoking. Since I bought my reverse flow I mostly use for grilling now. Hope you like your new kettle, can't go wrong with a kettle in my opinion.

[@dubehigh]

I told you Brad. RFS is the way to go. That’s why it’s the best selling smoker I had. Smoke on Bro 😎

[@blueenglishstaffybreeder6956]

I’d have been using that glaze as a dipping sauce also, yummo

[@bluebelt224]

Brooke: “You should try chick-fil-a sauce ribs” Brad: “I did that once!” Brooke: “Really??” Brad: “Nope” 😂😂😂

[@jsblusmokebbq4343]

I have and its very good

[@JasonGrey23]

😂😂

[@beechermeats9797]

Great video Brad

[@tominmany1368]

Chud you my hero .. 😂

[@KN-vh5xp]

Hey Chud bud just watched ur cleaning of ur backyard pit yeah I know it was a year ago, probably not the only time I’ve watched it. I watch all ur videos thank you for goin public with your cooking sausage making skills I’ve learned A lot, and I was wondering if you plan on building a new backyard smoker? And if I could buy your oldie. I’d buy a new one buuuuuttttt you know anyway love ur videos and your buddies videos too

[@Phloored]

Instead of honey mustard, try honey vinegar for the sweet and sour pork that goes great with savory rubs.try all the flavored vinigars for a twist.

[@jonhightower3505]

Interesting, I wonder how it cooks on the upper grates? Have to do one show for us on that level, ribs again so we can see the difference between upper and lower. Anyway, always good stuff, and hi to Brooke.

[@davidh8258]

well now i know what i am cooking this weekend😃

[@ronsimpson143]

Try it with some hot honey. I use it in mine. It adds something. I also occasionally add a little horseradish. It gives it a different kind of heat. Have you ever used maple syrup (the real stuff) as part of a glaze?

[@justincarson5140]

I wonder if you used mustard powder if the sauce to make it stronger flavor would carry over stronger at the end?

[@trito408]

Would adding an extra baffle plate to make it double insulated help reduce radiant heat from the bottom?

[@aqualad2271]

My favorite part was the old man saying hi

[@tannerhutton5888]

"I did that once" really? "Nope" 😂😂

[@jaredsacchieri1208]

2 questions for you. 1 - how did you train your dog to do the taste test so well? B. How long was the foil rest? Great video!

[@TheBigburcie]

Dogs will do almost anything for food

[@jaredsacchieri1208]

@@TheBigburcie it’s the perfect timing of the jumps I’m interested in. It’s a neat trick.

[@joesmith6972]

The video shows the ribs going into the foil at 08:55 and out of the foil at 08:59. So only a 4 second rest. I would have gone longer.

[@jaredsacchieri1208]

@@joesmith6972 haha nice. It usually takes me longer than 4 seconds to walk inside so I guess that amount of time would be considered long? I’m usually about 30 minutes in the counter before cutting them up.

[@fusedincarbon]

love it going to do some soon as well .

[@JohnAllmond-zd7ur]

Love the video I have a Lang reverse flow and love every thing I have cooked on it but I started on a Oklahoma joes and loved everything I cooked on it but haven’t really paid attention to the difference but love all the videos and wonder what your opinion is on both smoker’s tastes wise

[@EverydayIsAWeekend1776]

I wonder if putting a water tray down on the hot plate under a brisket would be nice

[@michaelstevenbric]

BRAD - I have had a reverse flow for a while and It always seems to overcook the bottom of whatever it is that I am smoking. I just thought of using an insulated plate as the baffle to keep the radiant heat down - you can try it way easier than I can.

[@goofsaddggkle7351]

Maybe just some ceramic bricks or some other kind of heat dissipating layer?

[@KENNEY1023]

Great video

[@Bertavious87]

Burlesons Honey Good ol Waxahachie Tx.

[@dewayneandrews642]

Does the reverse flow grill have tuning plates??

[@SteveRix78]

Exact same thing happened to me first time I cooked ribs on my reverser flow. The baffels really do radiate some under heat....then the smoke just rolls over the top.

[@jimmydean1147]

I now want honey mustard ribs…. And a reverse flow 🤣

[@chriszinn7143]

Could the reverse flow smoker be kinda a hybrid of an offset and direct heat? Ribs,chicken, pork steaks and so on but maybe not so much brisket?

[@johnmelton6467]

Bradley, just a curious question if you have tried to make a gyro meat sausage?

[@benwagoner9741]

Great video! Did you ever put in a small plate to stop the fat from going into fire box?

[@andykenyon2699]

Ben, your absolutely correct. If Brad loads that beautiful pit up with pork butt or fatty brisket without a dam on the end of his baffle plate to hold back the fat , it can and will run down to the firebox and ugly things will be happening. I put a 1 1/2 inch piece of angle on the end of mine, welded solid to prevent leakage. It would be worth a quick upgrade before it gets too seasoned.

[@tlc2011jlc]

So reverse this reverse flow means it is heating from the bottom up?

[@wesleyhochstetler5144]

Definitely do Ketchup and Mustard ribs as well as Chick-fil-a ribs.😂

[@shawngillogly6873]

Cooked those ribs at Pit Barrel speed. Looked as good, too. Gotta try that honey mustard glaze. Don't know why I never thought of that. I typical go to cherry when I glaze.

[@24kachina]

Chudtastic!! Glad you nailed the reverse flow design. I recently got lazy and grabbed a bottle of Trader Joe's Carolina Gold honey mustard style bbq sauce and used on spare ribs. It's really, really good if you're in a hurry or out of honey or something to make yourself. One suggestion: add a little heat - red chile flakes or a bit of cayenne. Yum!

[@Alegmerethion]

the billy madison reference caught me so off guard I snorted beer so thanks for that 😆

[@brentsmith5289]

Hey Brad. Would insulating the baffle plate help with the excessive heat under the meat? I am half way through a reverse flow pit build my self and have not made the baffle plate yet. I might try insulating mine.

[@RawHeat100]

give florida the credit they deserve this our style of ribs

[@iPigee]

Btw, chik filet ribs. I’m doing that. Heck yes!!

[@brianveestrom6784]

That reverse flow is looking great, almost hybrid of direct/offset? Either way, darn sexy pit.

[@MasterMoore2010]

Thank you for your video. I have a question regarding your glaze. Will that honey mustard glaze work well with beef ribs? I also would love to buy one of your offset smokers. One day when I can afford it!

[@MrWillowbeard]

Darn good looking ribbys!

[@cannistershot2277]

Do you have one of those Infrared temperature sensor 'guns'? I'm curious what temp the surface of the top of the firebox is up to (where you heated up your glaze). Bet that LeRoy & Lewis mustard sauce would be good on those ribs as a glaze...

[@SuperPfeif]

Awesome

[@cookingwithclint7743]

Okay this has nothing to do with reverse flow smoker just a thought. Smoked brisket flavored brisket sausage? Use a fully smoked brisket flat and an unsmoked brisket Point grind together using basic SP G and pink salt. Maybe a little beef broth to help as a binder or beef Tallow to add more fat. Cold smoke and freeze. This might get you the flavor of the bark and the beef for an easy weeknight craving for brisket

[@danielmiddleton8173]

Beauty bud.

[@michaelk426]

So Brad, are you going to cook briskets fat side down since that seems to be where the heats coming from?

[@markusboehm2415]

Neighbors must be jealous! 😂