I have been toying with the idea of designing one of these and was just wondering if anyone had done it already? I think it would be the best of both worlds.
This is not reverse flow, but is a rotisserie. Firebox goes the length of the cooking chamber. Heat is distributed evenly and has no hot spots.
That smoker is similar to the ABS Judge I recently cooked on. I liked it, but I want to go a step further. I want to build a smoker that has a centrally located fire box that feeds three separate cooking chambers. I want to have the rotisserie on the right side of the fire box, reverse flow on the left and a rib box on top of the fire box. Each will be controlled with dampers and baffles to be able to maintain different temperatures in each box. This way, i could cook whole hog, ribs, chicken, brisket and pork butt all at the same time and only have to manage one fire. Since the fire box will be at the end of the rotisserie instead of being along the length of it, I am wondering if I put a reverse flow plate in the bottom, would it cook evenly? I recently entered into a contest and had a rotisserie cooker loaded with pork butts and the racks flipped and ALL of my pork butts went into the fire box. It was a disaster! This will prevent that from ever happening. Plus, I may be on to a new trend.. LOL
Yep, it will be there. I'm looking forward to a great weekend Al. See ya there