I guess if you build it, you can call it whatever you want.http://www.smokingmeatforums.com/for...7&postcount=21The Reverse Flow Horizontal Smoker-Cooker
Now we're going to take a look at a different type of smoker-cooker which operates in a very different way.
Before we begin, we need to review the questions you have asked since there are some significant differences in the way this smoker-cooker works.
Let's take another look at the questions since some of the answers have now changed....
Originally Posted by Ryoma 1) Is it better to build an horizontal or a vetical smoker??
I'd like to use the water (water smoker) and I need to understand if it is possible with an horizontal smoker.A-1) If built properly, water can be used in BOTH a horizontal and/or a vertical smoker. In this type smoker-cooker it is not necessary to place a container into the cooking/smoking chamber.Water may be added directly to the 'Drip Pan' to provide moisture in the chamber if desired.
Originally Posted by Ryoma 2) Does the heat reach the smoke chember from the firebox directly??A-2) No. With this type smoker-cooker, due to its design and the way it is constructed, the heat always enters the cooking/smoking chamber in an indirect manner as you will see.
Originally Posted by Ryoma 3) Is there a bulkhead to distribuite the heat homogeneously like in this photo??A-3) Yes. The 'bulkhead' in this type smoker-cooker is, in actuality, the 'Drip Pan'.Note that there are no 'Tuning Plates' needed, nor is there a place to put them.
Now let's take a look at the graphics as I attempt to explain how they work...
One of the first things you will notice is the 'Exhaust Flue' is now located at the same end as the 'Firebox'
rather than the opposite end, as in the first cooker we looked at. The 'Reverse Flow' Smoker-Cooker
requires this for proper operation, as we will see.
The second thing you will notice is the absence of 'Tuning Plates' in the chamber, since there are none
needed in this type cooker.
The third thing you will notice is that we now have a 'Drip Pan' in the area occupied by the TP's in the
first cooker we looked at.
The primary purpose of the 'Drip Pan' is to cause the heat/smoke to enter the cooking/smoking
chamber in an indirect manner by acting as a duct to the end of the chamber opposite the firebox.
In doing this it also acts as a thermal mass that stores some of the heat, and releases the stored heat
in an even manner to the food above it, thereby causing the temperature to be fairly even throughout
In other words it acts as a buffer to tame and even out the heat thereby eliminating hot spots, and
this is accomplished without the need for 'Tuning Plates', or the tedious adjustment they require.
The end to end temperature differential is typically less than 10* in this type of smoker-cooker.
The secondary purpose of the 'Drip Pan' is to collect the fat (grease) that drips from the meat being
cooked and channel it out of the cooking/smoking chamber through the open drain to an external
container placed under the drain.
A third minor function of the 'Drip Pan' is that with the drain valve closed, water may be added to it
in order to add moisture to the cooking/smoking environment inside the chamber thereby, in effect,
causing it to then operate as a water smoker.
This will also help to moderate any temperature differentials inside the chamber.