reverse flow smokers

[qcrazy]

Hello Everyone, Just wondering, I've been cooking on a WSM and I've really enjoyed it and it has turned out some good "Q" but it is a little inconvient when it comes to serviceing the meat on the lower grate of meat while cooking. So I'm looking into purchasing a reversed flow Lang smoker. The concept makes sense and would like to know if anyone has a Lang or a simliar cooker. Thanks

 

[fatcoyote]

I have used several different smokers for large to small scale gigs. Personally I feel each offers some positives and some negatives, however I like an offset smoker with tuning plates as you can control not only the temp of the grate but also create a hot spot if you like. I do like this flexibility as a hot spot is useful when your pit is not completely full and you want to also smoke something that cooks at a different temp. For example we like some smoked salmon with cream cheese, pork chops or the like the night before I do a big brisket or pulled pork run. As I personally see it flexibility in a home or comp pit is more important than a fixed device. Thoughts anyone???