Reverse Flow Smokers

Model 48 Patio
One of the forums referenced reverse flow smokers and implied, I think, that Langs were designed this way. What does it mean? There is no reference to such a characteristic on your website, I think. What is the advantage?

Hello Walter
And thank you for your questions. They are what help us to build and market a better product.
Yes , our smoker cookers have exclusivley used, for twenty-one years the reverse flow design thru our entire product line. Our cookers have always cooked better by design and this is one of the primary reasons why.
The heat drafts from the firebox into the cooking cylinder and draws down under a baffled-flue to the end, then it reverses flow (thus the nick name reverse-flow) and drafts back over the top of the heated baffle-flue. This heated baffle or flue is designed; in our cooker, as a grease and water tight Griddle or pan. The cooking racks are placed on top of griddle.”As the meat cooks” the fat renders out. It sears and sizzles on a hot clean griddle, thus pure magic. Championship results . The meat stays moist, becomes tender and is flavorable beyond compare. And it’s less filling.
What a winning combination.
When it comes to Off-Set Firebox BBQ Smokers Cookers we are the Originators of the reverse flow design. And in our 3rd Generation BBQ Smokers we have continued to perfect that design.
We are “The Original Smoker-Cookers. World’s Best Barbecue Grills.”
Thanks again for your questions.
Best Regards,
Ben Lang

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