Reverse Flow or Offset?

[inkjunkie]

Have really been enjoying the RF I recently finished. First one I have ever built so there is several things I would change if I could. Starting to collect materials for a second build. Unsure which tank I will be using. We have another 60 gallon compressor tank as well as, if my measurements are close, a 125 gallon Refrigerant tank. Just the 2 of us. Really leaning towards the bigger one. Thinking about an offset simply because we don't have one. If we go this route tossing around tuning plates versus no tuning plate.
But I like how the RF cooks. If we build another RF thinking about a warmer box. Ain't like we need the warmer box, we have a Large and a pair of XL Eggs for beans etc. Decisions decisions....

 

[chef jimmyj]

Wish I had the skills and equipment to build...

  An RF gives great even heat across the whole smoker. Great when you are going to load it up with 20 Butts and want them all done at the same time. Tuning Plates in a standard Offset go a long way toward even heat across the smoker when all that even heated room is needed but, where the Offset shines is when you are smoking a Mixed Grill. You have low and slow Briskets on the far end at 225-250, Butts in the middle at a happy 250-275 and a few whole Birds getting Crispy Skin, 275+ at the hot end by the fire box. I agree, just a Warming Box with your other equipment may not be needed but they are nice to hang Cured Sausages, Bacon and Hams, that can take advantage of very low temps like the 100 to 200°F that you can get with an RF and Warming Box...So, what are you thinking you need next?...JJ

 

[joe black]

My offset has a convection plate and it works great for me. Good luck with your build.

 

[inkjunkie]

Wish I had the skills and equipment to build...:77:   An RF gives great even heat across the whole smoker. Great when you are going to load it up with 20 Butts and want them all done at the same time. Tuning Plates in a standard Offset go a long way toward even heat across the smoker when all that even heated room is needed but, where the Offset shines is when you are smoking a Mixed Grill. You have low and slow Briskets on the far end at 225-250, Butts in the middle at a happy 250-275 and a few whole Birds getting Crispy Skin, 275+ at the hot end by the fire box. I agree, just a Warming Box with your other equipment may not be needed but they are nice to hang Cured Sausages, Bacon and Hams, that can take advantage of very low temps like the 100 to 200°F that you can get with an RF and Warming Box...So, what are you thinking you need next?...JJ

Thanks for your input...don't "need" another smoker....want another one...well...lol...
Really thinking I will be building another RF. This one the FB will not be pushed so deep into the CC....this way I can build a warming box on this one. I do plan on making sausages, Taylor Ham etc.
Wife things I should build a warming box this time.
My initial thoughts were to just build it on "skids". I am only going to use it here on my property so why make it mobile? Problem is I will not be able to just work on this from start to finish, I will need to be able to move it in and out of the garage several times. This thing is going to be WAY heavier than the other one. So I have started to look for an old trailer. Not having ANY luck as of yet....other than a beat up old boat trailer 2.5 hours away from us...