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Diy reverse flow smoker9/28/2023 ![]() ![]() For me, I'm a fan of the traditional wood burning versions.Ī few initial questions should be answered: Electric and pellet smokers require much less attention as these styles use automated means to maintain the desired cooking temperature. Even with a thin gauge smoker, you can produce great results with the right attention and intervention throughout the cook. Overall, there are a lot of variables involved when operating any style of smoker pit. A thicker shell will hold a steadier temperature and retain heat better all while using less fire wood. A thin walled smoker will require much more intervention to maintain the desired temperature for cooking not to mention a lot more wood as well. A smoker stamped from thin gauge sheet metal versus one built from 1/4in thick steel will perform drastically different. When it comes to smoker efficiency, material thickness definitely plays role. Opening the lid is a quick way to release stored heat - something you want to avoid during a cook. One of the best methods to monitor internal temperature of your meat is with a temperature probe that does not require you to open the smoker lid. In the case of a brisket, it's an all day (or all night!) affair. You can dial in your temperature by adjusting the airflow via the firebox air intake. Maintaining a consistent temperature is key and requires periodic adjustment of the fire. Once you have a good fire burning, you want to let the cooking chamber level out to a steady temperature before placing your meat inside. The most common is the "backyard" size smoker that you'll find at your local hardware store.Īn ideal temperature for your cooking chamber is a steady 200 to 250 degrees F. Smokers also come in a wide variety of sizes from full trailers to smaller single brisket versions. ![]() Other common smoker types include vertical, drum, electric, pellet, and kettle style. Note that the location of the stack differs compared to the traditional style. Reverse flow - The heat and smoke generated in the firebox travels into a segregated lower portion of the cooking chamber before making a turn and "reversing flow" over your meat and out the exhaust stack.Traditional - The heat and smoke generated in the firebox travels into the cooking chamber and across the meat before exiting out of the exhaust stack.These typically come in two different operating methods: This style utilizes a firebox mounted to the side of the main cooking chamber - see attached diagram. One of the most common is a log burning offset smoker (also known as a horizontal smoker). There are several different styles out there. Before tackling your own smoker build, it's good to have a basic understanding of how they work.
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