Matty question about reverse flow insulated cabinet style smoker

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Sep 10, 2016
I'm going to build a insulated cabinet style reverse flow but dont completely understand how the smoke-heat goes up through insulation in the side walls?
We built one several years ago, works great, you have inside plate (That's your smoke chamber, then you have another plate that is open in the firebox area and at the top of the smoke chamber (That's where your heat and smoke travel, then you have insulation and outside plate.

Thanks Gary I was under the thought there was only 2 walls so there is 3 walls and Gary do you have an opinion of some dimensions that would be appropriate for at home use to cook ribs shoulder brisket turkey not all at the same time but an efficient size for home use only?
I don't remember the measurements on the one we built But it was a good size that is really versatile Remove trays for things like turkeys , butts , hams, etc   remove all the racks and hang sausage   I,m thinking it was about 32" wide about 24" deep and the cook chamber was 4 feet tall

Thanks Gary for the info I'm going to start getting things down on paper when I get done may ask for your opinion of it if that's ok. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads