This Reverse Flow Smoker CHANGED My Mind About Whats BEST For the Backyard!

Two great smokers there. I live in Ireland and there's a pit builder near me. They build both direct and offset, as well as other direct heat style bbqs. They are huge advocates for reverse flow and they reason they give is Irelands weather. Which is damp and humid. In these conditions reverse flow just works better and is more stable. In Texas direct flow makes sense as they have dry climate. But in Ireland, reverse is best. Have a great summer James

I have both direct and reverse. One thing i do to mitigate that baffle heat is a tray with a little liquid, whether water or stock or something, and it minimized the amount of heat underneath the meat. Worked for me

I really enjoyed this video and learned a lot, thank you😊

I completely agree! Everyone should try a reverse flow smoker for there back yard smoker. They just work.

I have enjoyed this video. I enjoy your addiction to smoking various foods.

I think you chose wisely sr. Love my reverse flow and found I need to cook about 20-30 def lower then my off set did. Love my reverse flow and the gain of space is enough for me. May want to try and lower your set temp to 220 and see how it come out. Be safe and keep them coming

I have a Lang reverse flow. Love it.

Can't wait to see your future video's on your new Echo smoker. Since, I will need to win the lottery, to own one. The only way to see it is on your channel...Keep up the good work.

Congrats! I am looking forward to your review during the journey with this smoker

Like many others have said James, another great and video based on research and data…. Thanks for sharing and the work….👍🏼👍🏼

Best details BBQ videos in the business! I had always heard that the heat baffle plate would "fry" the meat, but you obviously don't have that problem. The smell of that fat hitting the plate must add to the magic!

Reverse flow is a beast they cook fantastic

Cooked for years on a traditional flow. Last couple of years on a KAT BBQ reverse flow and I love it. Better temp control, less cooking time and fewer splits to maintain temp during cooks.

Another fantastic video!

I managed to master a cheap offset (Oklahoma Joe) but once I have proven I could use it, it grew wearisome to use. Your channel convinced me to sell it and move on to Kamado Joe. I'm three months in and love it! In a few years I will get a nicer offset, and this reverse flow concept seems really cool. I hope you keep sharing your experiences with it, your fire management tricks for it, etc. Then by the time I save up for one I'll be ready to go! Thanks for another great video!

Wow! Just got to say a big thanks So I’m waiting for my smokewere cap, a new upgraded gadget seal And enjoying my rotisserie ring and basket It’s like a BBQ Christmas😜👍

Love the analysis James - and congrats on the new Echo! I think my family and friends (and I ) prefer the extra bark and smoke flavor so we probably won't end up with a reverse flow - but who knows I haven't cooked on one yet!

I'm interested how well these would do on charcoal - I've not seen any good coverage on trying that. My Smokey Mountain is set it and forget it, so I will even use that during a work day. I could use something bigger though, but I'm not interested in tending the fire.

Im anxious for more testing of the Old Country G2 you have in. I'd like to see where it falls in line value wise and in quality of bbq output compared to your list of $500 cookers as well as going for 1/4" thick options that are in the $2k-$2500 mark that you can find online. Is more than triple the price better for the backyard and/or is it worth saving a few hundred compared to a "nicer" offset.

I have a TMG Pits Volunteer and a 250 Gallon offset. The way I got them was second hand because my friend was going out move out of the food truck and got to brick and mortar location. He bought 3 1000 gallon smokers and some commercial property. I love how much I can fit in the 250 gallon offset. My typical use of the 250 gallon offset is 3-4 briskets, 4 racks of pork spare ribs, 4 dino ribs and up close almost touch the firebox is chicken thighs or I throw whole adult hog on. On my upper rack I put is where I do smoked mac and cheese and chicken wings if by the firebox is full. That is for a crowd of 30-50 and some leftovers and I might cook for a crowd that size ever 3-4 months.