Reverse Flow Smoker Vs Offset: Key Differences and Features
Barbecuing or smoking meat is one of America’s most loved pastimes. No matter what the occasion is, people are always looking for an excuse to throw a barbecue party.
Now, to throw a successful barbecue party, one thing you need for sure is a high-quality smoker. Without a doubt, advances in technology have introduced us to a lot of different kinds of smokers. Among those smokers, the Offset and Reverse Flow smokers are quite popular.
But, between the Reverse Flow smoker vs Offset smoker, which one should you choose? In our experience, people are usually pro Offset or pro Reverse. There’s no middle ground that a cook can stand at. That is why you need to know how smokers work and how they can be helpful to you, for understanding which one you need for your home.
A Brief About Reverse Flow Smoker
A Reverse Flow smoker is very similar to the standard Offset smokers that you get in the market. But, it is a smoker that has a twist.
This type of smoker focuses more on the airflow. It works in a way that forces the air to swirl more efficiently inside the smoker. Ultimately, the result is a more manageable temperature and a richer flavor.
In a Reverse Flow smoker, the firebox and the chimney of the unit are mounted on the same side.
This way, the smoke that comes out of the firebox is guided to the opposite side of the smoker and then swirled back across the cooking grill. This is done with the help of an additional baffle plate in the unit. Ultimately, the smoke meticulously makes its way to the chimney.
The main reason why people love using this sort of smoker is that it distributes the smoke flow more evenly. Because the smoke is swirled across the entirety of the unit, food inside the smoker can absorb the flavor evenly. The smoke is evenly distributed both above and below the food.
If you are into cold smoking, a Reverse Flow smoker will be quite handy as well. The baffle plate inside this unit also acts as a shield to protect your food from direct heat. The unit cools down the smoke so that the food can go through the cold smoking process at a more manageable internal temperature.
There are a lot of benefits that you can get by using a Reverse Flow smoker. Unfortunately, there are a few disadvantages of using it as well. Down below, we have listed a few of these pros & cons that you get with a Reverse Flow smoker.
| Benefits Of Reverse Flow | Disadvantages Of Reverse Flow |
| 1. Better Temperature Control When using a smoker, we often have to lift the lid to either add more food to the grill or to check up on the food that is cooking. While this is a very necessary step, lifting the lid can let go of a lot of the heat inside. This way, the smoker has to reach the set temperature all over again. Most of the time, this delays the cooking process significantly. With Reverse Flow smokers, the cooking temperature returns to its set degree much faster. Therefore, cooking is more efficient. When you add more fuel to the unit, the temperature won’t spike all of a sudden. The temperature control of these smokers is highly regulated. It results in efficient and faster cooking. | 1. Burn Is Not Clean Because the airflow is so complicated in a Reverse Flow smoker, you can’t get a clean burn on this unit. The models are also not the most fuel-efficient smokers in the market. Meaning, at the end of the day, you will have to spend more on the fuel that powers this smoker. |
| 2. No Need To Flip On a Reverse Flow smoker, the smoke travels through the unit on both the upper and lower sectors. This way, the smoke can penetrate the food from both sides at the same time. Therefore, there’s no reason for you to lift the lid over and over again and flip the food. Just put the food on the cooking grate and wait for it to be absorbed with flavor. The increased consistency makes smoking meat, fish, and vegetables much easier. | 2. Takes A Long Time To Heat Up The baffle is an extra addition to the design of the smoker. That is why, when you first turn on the Reverse Flow smoker, it takes a little bit longer to come up to your desired cooking temperature compared to other smokers in the market. But, it has to be noted, that the temperature remains constant effectively, and the temperature also jumps back to its initial state after the lid is opened. |
| 3. Multifunctional Baffle The baffle, which is a very significant part of the Reverse Flow smoker, can be used in many ways. This part gets really hot, and can therefore be used as a searing plate. Oftentimes, at-home cooks will use this baffle to render off the fat from their steaks. This helps the meat cook better, and also gives it a nice and rich flavor. | 3. Harder To Clean Reverse Flow smokers have a baffle that is often welded in. If the baffle cannot be removed, cleaning up the smoker could prove to be very difficult. You have to squeeze your way around the baffle to get rid of any grease, dirt, and food bits that might be stuck inside. |
| 4. Consistent Internal Temperature Because the unit has a baffle plate installed in the system, you can expect the internal temperature to be more consistent. It regulates the airflow in such a way that all parts of the smoker reach the same temperature at the same time. This feature helps you get food that is evenly cooked. Especially when you’re cooking meat, you won’t have to deal with those small patches that are uncooked or don’t have any of the smoky flavors. With a more balanced distribution of the smoke, you can expect your food to be full of flavor. |
Oklahoma Joe’s Highland Reverse Flow Smoker Review
Specification
- Gives you 900 square inches of cooking space
- Comes with 4 baffles
- Dampers added for heat and smoke regulation
- Weighs 180.8 Pounds
One of the finest Reverse Flow smokers in the market right now is this one from Oklahoma Joe’s. It quite perfectly sums up why people tend to have such a soft spot for Reverse Flow smokers.
This unit uses charcoal as fuel. You can also add any wood of your choice to add flavor to the food.
You get 900 square inches of cooking space on this unit. When broken down, this space is divided into 616 square inches in the main chamber and 281 square inches in the firebox chamber.
There are a series of four baffles on the unit that help guide the smoke throughout the chamber. This results in an evenly distributed smoky flavor.
Luckily, the baffles on this smoker are removable. Therefore, you don’t have to struggle when cleaning this unit.
Moreover, there is a clean-out door that helps you remove the ash easily.
Another feature that we love about this smoker is that- it comes with a huge stainless steel fuel basket. You don’t have to keep on adding the charcoal every few hours, you can just fill it up once and it will surely last you through the entire smoking process.
Overall, the exterior construction is also very reliable. The all-steel construction has a very durable porcelain-coated cooking grade technology. There are multiple dampers on this smoker to help regulate the heat and smoke.
Highlighted Features
- Easy to clean removable baffles
- Durable all-steel construction
- Comes with a large stainless steel fuel basket
- Clean outdoor holds ash for an easy cleanup
A Brief About Offset Smoker
Offset smokers have a small firebox constructed into their design. This firebox is capable of filtering heat and pushing smoke upwards using a large cooking chamber.
This process pushes the smoke and heat through the unit so that- it comes out of the chimney. This chimney is placed at the end of the smoker. The positioning of the chimney is one of the key features that distinguishes an Offset barbecue from a Reverse Flow one.
Offset smokers are also sometimes referred to as horizontal smokers. This is because the heat is allowed to enter through one end of the chamber and is allowed to exit through another end.
The design allows the smoke to travel across the unit so that it successfully penetrates meat and food. After the process is done, the smoke exits the smoker through the exhaust vents. It is a more traditional form of the smoker. Offset smokers come in a lot of varieties. They can be powered by a lot of fuel sources and are therefore more fuel-efficient.
| Benefits Of Offset Smoker | Disadvantages Of Offset Smoker |
| 1. Easy Cleaning Offset smokers do not have any complicated or extra parts welded into their construction. That means cleaning up the smoker is very easy and simple. | 1. Difficult To Use The vertical and horizontal Offset smokers have a bit of a learning curve. If you are a beginner, you will have some trouble understanding how smokers work, and how they need to be used for achieving maximum flavor. |
| 2. Good Heat Distribution In the horizontal Offset smokers, heat goes through one of the chimneys and passes through the other. This way, all of the food in between the chimneys are evenly coated with the smoke. People love to purchase Offset smokers because they believe they can get effective smoke and heat distribution. | 2. Needs To Be Monitored When cooking on an Offset smoker, you will have to tend to it constantly. You have to keep an eye on the food that you are cooking, or else everything could go wrong very quickly. |
| 3. Multiple Fuel Types Offset smokers are available in a lot of different varieties. Different models can be powered through different kinds of fuel types. This makes the operation much easier. If you don’t have access to wood chips, you can use the Offset smoker models that use charcoal. The variety makes your life easier. | 3. Lose Heat Quick The heat retention system in Offset smokers is not that remarkable. Especially, if you are cooking in colder temperatures, lifting off the lid Will lower the temperature significantly. It is also very difficult to reach your desired temperature quickly in colder climates. |
| 4. Large Cooking Space Offset smokers are generally very large. This means that you get a lot of cooking space inside. An Offset smoker is more than enough to go for an entire family of four to six people at the same time. This is the smoker that you need to get if you smoke or cook big cuts of meat regularly. With a large cooking space, you can smoke different kinds of food at the same time. | 4. Uneven Cooking An Offset smoker will have varying temperature levels. In the horizontal Offset smoker, one side might be hotter than the other. This results in food that is cooked unevenly. This is another reason why you have to always keep an eye on the food that you are cooking when you are using an Offset smoker. You will have to reposition and turn your food every few minutes to get the right flavor. |
| 5. Comes In Vertical And Horizontal Types Offset smokers come in two main types; the horizontal and the vertical type. Vertical smokers are taller and a bit thinner in construction. They work by drawing the heat and the smoke in an upwards direction. There are multiple racks in which you store your food. The traditional horizontal Offset smoker design will have the smoke and heat passing through vertically from one chimney through the other. | 5. Large Size Offset smokers are often very bulky in size. They take up a lot of room and can be difficult to move. You surely need to clear out a lot of space before you start planning on positioning them in your home. |
| 6. Dual Chamber The dual-chamber design makes it easier for you to keep on adding fuel as you cook. You won’t have to take a break or shut the device down to add more fuel. | |
| 7. No Power Needed Most Offset smokers do not need any power sources to run. You won’t have to plug the device into any electrical power. Therefore, you can set up the device anywhere you like. | |
| 8. Can Be Used As Grill Offset smokers can be used as a grill if you switch out the cooking chamber grates to a grilling grate. You can take off the cooking chamber grates. It helps you to make a large-sized charcoal pit for smoking marshmallows and cooking fish. |
Char Broil Oklahoma Joe Highland Offset Smoker Review
Specification
- Weighs only 176lbs
- Comes with two wheels
- Multiple dampers were added to control smoke
- Temperature gauge added on the lid
The Offset smoker that we are going to talk about is also from Oklahoma Joe’s.
On this unit, you get a total of 619 square inches of cooking space. There’s also 281 square inches of secondary cooking space on the firebox. Therefore, in total, you get 900 square inches of cooking space.
Usually, Offset smokers are quite hard to operate. But, to make things easier for you, this model has a very easy access door on the firebox. This way, you can add or stock wood pellets onto the firebox very easily. Also, the firebox is included with your purchase.
There are multiple dampers on this unit to regulate heat and smoke. No need to worry about any fires starting up with this smoker. The dampers can also be adjusted to your liking.
To help you work easier, the unit also comes with shelves where you can organize your tools.
The smoker is powered by natural gas and weighs only 176 lb. Compared to other Offset smokers in the market, this is quite a lightweight and compact one. On top of that, the model also comes with two wheels for portability
The exterior is built to last. The porcelain-coated wire cooking grates will last for ages. They can be cleaned with either aluminum foil or regular grill brushes. They are also designed to be rust-resistant, so they don’t require frequent replacements.
There is a temperature gauge on the lid that helps you regulate the temperature without having to open up the lid.
Handles on this unit are designed to stay cool even during the cooking process. There’s no risk of burning your hand when cooking on this Offset smoker.
There is a very convenient front shelf that helps to put food easily.
Highlighted Features
- Handles stay cool to the touch
- Easy to clean with aluminum foil or normal grill brushes
- Powered by natural gases
- Comes with a shelf that you can organize your tools in
- Front shelves give you space to put food on
Comparing Reverse Flow Smoker Vs Offset
We’ve learned about the advantages and disadvantages of both the Offset and the Reverse Flow smoker. To understand which one you need for your home, you will have to take a look at the comparison between the features.
1. Use
Both the Offset smoker and the Reverse Flow smoker are used for the same thing. The machines are used to smoke meat, vegetables, and even fish. There’s no key difference here.
Both the machines are capable of good smoking and slow smoking food.
2. Temperature Control And Distribution
On the Offset smoker, you get a horizontal or vertical smoking system. This just pushes the smoke from one side to the other. There’s no designated design to let the air “flow” evenly.
Also, Offset smokers are not capable of regaining their initial temperature once the lid has been opened.
On the other hand, Reverse Flow smokers are capable of distributing the smoke in a more uniform pattern throughout the smoker. This way, the smoke penetrates the food from all directions, giving it an overall richer flavor.
A Reverse Flow smoker is also capable of returning to its set temperature once the lid has been opened.
It can be concluded that when it comes to temperature distribution and retention, a Reverse Flow smoker is a clear winner.
3. Size
Offset smokers are generally very large. This also gives them the benefit of having a large cooking space. You can cook for about 4 to 6 people on an Offset smoker at the same time.
But you will also have to clear out a lot of space to accommodate an Offset smoker.
Reverse Flow smokers are also large. But when compared, they’re a bit easier to accommodate than the typical Offset smoker.
It should be noted that both of these smokers have a very large footprint, and none of them are considered to be portable.
4. Smoke
Offset smokers are capable of burning more cleanly. That is why the smoke is said to be cleaner.
On the other hand, Reverse Flow smokers do not have a clean-burning system. The smoke is dirtier compared to Offset smokers.
5. Ease Of Cleaning
Offset smokers have a very generic design. There are no extra components inside. Therefore, cleaning the unit is very simple and easy.
On the other hand, Reverse Flow smokers have a baffle inside them. Oftentimes, this baffle is welded into the design. This makes cleaning up much more difficult than it should be. You have to squeeze your way around the baffle to get all of the dirt out.
6. Ease Of Use
Offset smokers are a bit more complicated than Reverse Flow smokers. The learning curve for an Offset smoker is huge compared to a Reverse Flow smoker.
If you are a beginner, we recommend that you go with the Reverse Flow smoker. It will give you better and richer results easily.
7. Energy Efficiency
Offset smokers come in a lot of varieties. They can use a lot of different kinds of fools. The unit is considered to be very energy efficient.
On the other hand, a Reverse Flow smoker requires a lot of fuel and is not energy efficient at all. It does not come with as many fuel options as an Offset smoker.
8. Airflow
Airflow in an Offset smoker is considered to be greater. This is because a lot of smoke travels in between the ends of the chimneys.
On the other hand, a Reverse Flow smoker has minimal airflow. Although, because the airflow is so efficient, it can give you better results.
9. Stack
The main difference between these two smokers is that- in an Offset smoker, the stack is on the opposite end as a firebox, but on a Reverse Flow smoker, the stack is on the same side.
10. Even Cooking
A Reverse Flow smoker ensures that the entire smoker is working at the same temperature. Therefore, food is more evenly cooked here.
But, with Offset smokers, you have to reposition and flip the food if you want evenly cooked food.
How To Use An Offset Smoker For Beginners
Using an Offset smoker is often said to be a tough task. However, if you follow the steps properly, you should be able to get the smoker started with no hassle at all.
Step 1: Season The Smoker
The first step is to start the smoker. A lot of people prefer seasoning their smokers before they start using it. If your smoker is brand new, you can wipe it down with soapy water. This will get rid of any dirt and grime.
Then, after the smoker has dried completely, you can use vegetable oil or any kind of flavorless oil and rub the cooking chamber down.
After that, open the vents and turn on the smoker by firing the firebox. Let the fire burn for at least 30 minutes at very high heat. After the fire dies out, let the smoker cool down. You can start using the smoker after it has burned for 30 minutes.
Step 2: Set The Temperature
There are two temperature probes on an Offset smoker. Some models come with these probes included with the purchase, and some models need external ones.
Place one of the probes near the food at the end of the cooking chamber. Using probes that are attached to wires is easier to use because they can be moved easily. If your temperature probes do not come with wires, you can set them into the cooking grates.
Step 3: Open Vents
Next, you will have to open the air intake and chimney vents. Fire needs oxygen, if you don’t open the vents, the fire will not burn properly.
Step 4: Set The Fire
Light up the fire in the firebox to start the heating process. The chimney starter is usually filled with charcoal briquettes that heat up and start to glow in about 15 minutes.
After the coal has started to burn, you will spread them in the firebox and close the late. You can also do this using wood pellets.
If you want to add flavor, you can use different kinds of wood to the firebox now.
Wait until your desired temperature has been reached.
Step 5: Start Cooking
Arrange all the food on the cooking grate. You can either put cold food directly onto the smoker, or you can wait until it reaches room temperature. Putting frozen or cold food directly onto the smoker allows it to absorb more smoke.
Step 6: Maintain Fire
As the cooking process continues, you will have to keep on adding wood pellets or charcoal briquettes to maintain the temperature. For good measure, it is recommended that you check the firebox every 30 minutes.
If you need to increase the heat, you can add a log of wood to the firebox.
To reduce or lower the temperature, you can try to open the vents. If that doesn’t work, try opening the lid of the smoker.
How To Use A Reverse Flow Offset Smoker
Now let’s get to know how you can use a Reverse Flow smoker to get the juiciest and smokiest meat.
Step 1: Clean The Cooking Racks
Before you place the meat or food onto the cooking grates, you should give it a sore cleaning. You can use a rolled-up ball of aluminum foil or a grill brush to get rid of any dirt on the cooking racks.
If you are using the smoker for the first time, make sure you season it. To season the smoker, you need to rub the smoker with natural oil and let the smoker burn for at least 30 minutes in very high heat.
Step 2: Add Fuel
You need to add charcoal briquettes or lumps of charcoal onto the firebox. If you want, you can also use a medium chimney starter to ignite the firebox chamber. Some people also add hardwood chunks onto the firebox at this point to add a more flavorful aspect to their food.
Step 3: Add Thermometers
You can use a meat probe to regulate and check up on the temperature. These meat probes need to be bought separately as most of the built-in thermometers inside the smokers are not accurate.
The probes can either be pierced into a very fatty section of the meat or can be carefully placed on the cooking grates.
Step 4: Regulate Temperature
If you want to lower the temperature, you can open the sliding vents, or open the lid to let the heat out.
After that, you are ready to start cooking on the smoker.
Frequently Asked Questions
1. How To Keep Food Moist When Cooking It On A Smoker?
If you are worried that the food that you are cooking on the smoker is about to dry out, you can add some moisture to the firebox.
To do this, you should put an aluminum pan filled with water on top of the metal rack over the coals or wood pellets in the firebox. This way, when the smoke comes out, it is moistened, and it won’t dry out the food.
2. Can You Grill On A Reverse Flow Smoker?
Yes, a lot of Reverse Flow smokers can be used as a grill. The ones that can reach high temperatures can be used for searing or grilling.
3. How Often Should You Check The Firebox On An Offset Smoker?
It is recommended to check the temperature every 30 minutes on an Offset smoker. This way, you can check whether the fire has burned out or not. Also, you can regulate the temperature as needed.
Final Verdict
The main difference between a Reverse Flow vs Offset smoker is in the stack placement.
In a Reverse Flow smoker, the stack is on the same side, whereas on an Offset smoker, the stock is on the opposite side of the firebox.
Reverse Flow smokers can smoke food more efficiently. You won’t have to flip the food too often to get it evenly cooked.
These smokers are also much easier to use compared to Offset smokers. So, to conclude, we would suggest that you choose a Reverse Flow smoker over an Offset one. It is much easier to use, and also can give you a more flavorful food.
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