Reverse Flow Smoker
An offset smoker design with a steel plate that routes heat under the grates and back over the meat, creating more even temperatures across the cook chamber.
A reverse flow smoker is a variation of the standard offset design that uses a steel plate (sometimes called a baffle plate or tuning plate) to redirect the path of heat and smoke. Instead of heat flowing directly from the firebox across the cook chamber, it's forced under the cooking grates to the far end, then rises and flows back over the meat toward the chimney, which is mounted on the firebox end rather than the far end.
How It Works: 1. Fire burns in the firebox 2. Heat enters the cook chamber below a steel plate 3. Heat travels under the plate to the far end of the chamber 4. Heat rises at the far end and flows back over the meat 5. Smoke exits through the chimney on the firebox side
Advantages Over Standard Flow: - More even temperatures: The steel plate acts as a heat distributor. Temperature difference from end to end is typically 10-15°F vs 50-75°F on a standard offset. - Built-in grease management: The steel plate catches drippings, preventing flare-ups and directing grease to a drain. - Radiant heat: The hot steel plate radiates heat upward, providing more even bottom heat to the meat. - Easier fire management: The even temperature distribution means less need to rotate meat or worry about hot spots.
Disadvantages: - Slightly less direct smoke contact (the plate creates some separation) - Heavier and more expensive than equivalent standard offsets - The plate needs periodic cleaning - Chimney placement on the firebox side can look unusual
My Competition Rig: I cook on a reverse flow offset for competition. When I'm loading 6-8 briskets for a cook, I need consistent temperatures across every grate position. A standard offset would require constant rotation. The reverse flow lets me load it up and trust that everything's cooking at the same rate.