![]() ![]() Both these two smokers come with several advanced features and have almost the same functionalities. Longhorn and Highland are the two best reverse smokers by Oklahoma Joe’s. ![]() welded well, good construction etc.If you are willing to invest in a new reverse smoker, then the Oklahoma Joe’s brand is the best way to go through. i think the pros and cons probably are more about a particular units design of a the reverse flow than over concept of a reverse flow. If a smoker can keep heat,recovery well, have even heat across the cooking chamber and a good air flow the pitmaster will be happy. a charcoal/stick vertical and a key aspect i am keeping is the "heat sink" plate over the fire under the water pan(I believe in water) I'm working with a guy to build my next smoker. The other aspects of a good tool is even heat distribution and air flow. especially when you consider when i open that door it's amazing that any heat is left.Īlthough I have an completely different heat source and design, the point is heat retention and heat recovery make for a quality tool that helps reduce the effects of opening the door. although it makes it tough to get high temp on my smoker, I get fantastic heat recovery. one of the mods i did was put a cast iron skillet, the biggest i could fit inside it. i think the "heat sink" effect of the plate is a key element. Jambo does have an impressive lineup of teams, so he must be doing something right.Īlthough i have a vertical smoker. ![]() Teams win out there using Webers, UDS and alot of uprights (Backwoods, Pitmaster). As far as Jambos being the best, they are good, but being the best is the opinion of the cooker. You've got the heat and smoke coming over the top and around the meat as it heads back to the exhaust, but you also have the radiant heat coming from the RF plate beneath the meat, I think this is the biggest factor of the cook times I see with my rig. I cook at 250 (measured in the center of the lower grate) pretty much for everything I do (at home, at comps, chicken, briskets, ribs, butts, etc.) and the norm for a 14-16 # brisket is 9 hours, same for butts. You can also easily use the plate as a water pan for steaming action (if it is welded water tight, mine has a few small pinholes, so I use aluminum roaster pans). I don't know about SQWIB, but the RF plate has all but eliminated the dreaded stalls on larger pieces of meat, but it also allows the pit to get back up to temp quicker after a door opening. I'm with BNEW17 on the sizzle that you get with the plate being 4-5" below the meat, essentially letting the fat and juices steam the meat after it hits the plate and with SQWIB on the cleanup is so easy. I have cooked on both direct and reverse and I absolutely love my RF rig. On this season of BBQ Pitmasters, they gave a few seconds glimpse into the firebox end of Wood Chicks Jambo pit, it did not look like a conventional direct flow rig, not sure what it was, but it seemed to be like a diverter gate of some sort. I am not sure what it is, but I know that on a YouTube video with Pork Barrel BBQ, he would not open the lid on Cool Smokes' pit because it would give away his trade secret. True that Jambo pits are not reverse flow, but Jamie Greer states that there is a secret to why his pits cook so good. ![]()
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