#Reverse flow smoker design plans full#

You can dial in your temperature by adjusting the airflow via the firebox air intake.

Maintaining a consistent temperature is key and requires periodic adjustment of the fire. Once you have a good fire burning, you want to let the cooking chamber level out to a steady temperature before placing your meat inside. The most common is the 'backyard' size smoker that you'll find at your local hardware store.Īn ideal temperature for your cooking chamber is a steady 200 to 250 degrees F.

#Reverse flow smoker design plans full#

Smokers also come in a wide variety of sizes from full trailers to smaller single brisket versions. Other common smoker types include vertical, drum, electric, pellet, and kettle style.

Note that the location of the stack differs compared to the traditional style.

Reverse flow - The heat and smoke generated in the firebox travels into a segregated lower portion of the cooking chamber before making a turn and 'reversing flow' over your meat and out the exhaust stack.

Traditional - The heat and smoke generated in the firebox travels into the cooking chamber and across the meat before exiting out of the exhaust stack.

These typically come in two different operating methods: This style utilizes a firebox mounted to the side of the main cooking chamber - see attached diagram.

One of the most common is a log burning offset smoker (also known as a horizontal smoker). There are several different styles out there. Before tackling your own smoker build, it's good to have a basic understanding of how they work.