5/13/2024 0 Comments Realflow smokeIf you were to lose control of the fire then it’s going to allow you some time before you see a spike in your temperature. Sins it does such a good job at keeping the heat away from the food and even in the cooking chamber. Like I’ve been saying the deflector plate in a reverse flow smoker makes a great heat shield. So as long as you keep a close eye on the temperature of these two spots then really the middle should be a cold spot in the smoker. In fact in a lot of reverse flow smokers the end of the deflector plate where the smoke passes over it tends to heat up faster as well. But the deflector plate is going to slow down how fast it heats up and help move that heat throughout the cooking chamber. This area is still going to heat up faster then the rest of the smoker. In a reverse flow the heat from the fire box is shielded by the deflector plate. In a offset smoker the most common hot spot is the area closest to the fire box. All smokers are going to have hot spots in them. ![]() The heat shield affect you get from the plate helps to cut down on hot spots inside your smoker. This makes it like a hot plate and helps distribute the heat throughout the cooking chamber. The plate inside a reverse flow smoker acks like a heat shield as well as a smoke shield. Sins the smoke has to traveled down the smoker under a plate it’s also making the plate heat up. Your also going to need to make less smoke because it wont be going out the exhaust vent as fast. That’s going to make it rise slower and in return let it cover the meat evenly. In a reverse flow the smoke has started to cool off from moving under the plate down the length of the smoker. But the smoke doesn’t always go over the meat evenly. You have to make more smoke to force it to back up into the cooking chamber so that it starts to cover the meat. That means it starts going out the exhaust vent before it covers the meat. In a traditional offset smoker the smoke comes in from the fire box and starts to rise over the meat right away. That allows more smoke exposure to all the meat in the cooking area. It gives the smoke time to even out in the cooking chamber. Then brings it back over the meat before it gets to the exhaust vent. ![]() Sins a reverse flow smoker forces the smoke to the far side of the cooking area.
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