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Lenny imagine a solid baffle plate that goes almost to the other end of the firebox then the smoke comes up travels across the meat and exits the stack on the firebox end. Sorry thats the easiest I can explain it
thanks jerry I guess i will just have to see one to know how it works. all the ones I have seen on here have the smoke stack on the cooker not the fire box.
The smoke stack is still on the cooker. It just is on the same end as the fire box.
The heat and smoke passes under the baffle coming up on the far end then passes back over the meat to exit on the near end. If that makes sense. The temps vary very little from one end to the other.
Yes sir. That's it. Heat and smoke from fire box flow into the chamber under a full width and almost full length plate. At the opposite end from the fire box the baffle is open and that allows the smoke to rise up and flow back towards the fire box and out the stack at the fire box end.
here is a pic of the inside of my mini reverse flow. On the left side of the photo you can see the open end of the plate. The fire box end in to the right.
Here is the entire beast. All 61 pounds of it.
Hope this helps. By the way, reverse flow makes for a very even temp in the smoke chamber.
Thanks for that post. That cleared up 95% of the questions I had about reverse flow smokers.
One thing I would like to know, in that post it said that the temp varies roughly 10 degrees form one end to the other. I take it that the higher end temp would always be the end closest to the firebox? Thanks again.