The advantage of using a reverse flow smoker is that you are cooking the food using indirect heat. This means that you are cooking your food in a very healthy way, since the heat and smoke go under the steel plate and does not go directly into the cooking chamber because it will travel from the firebox into the cooker. You can be sure that no carcinogens get on your food. You don’t also need to turn the food every so often since the smoke and heat travel under and over the food racks that cook the food evenly. Here are some facts on how these electric smokers work.
Step # 1 – The firebox.
Since you are using an indirect heat cooking method, the heat should be separated from the place where the meat is cooking to cook it slowly and evenly. A firebox should be attached to the smoker so the wood will not be too close in the same apace where the meat is placed. You can also have an even temperature across the cooking surface because the plates are located at the bottom of the cooker that lets the heat and smoke come in and travel to the end of the cooking chamber under these plates.
Step # 2 – Slow cooking method.
The slow cooking of the food is done by the hot smoke that passes on top and under the rack where the food is placed. This method of cooking allows the smoke to deeply penetrate into every pore and crevice that will enhance the flavor of the food. But if you want to make it more flavorful, you can use hickory wood, alder, apple wood and maple wood. Hickory is the most popular wood to use in smoking food and apple wood is best if you are cooking pork.
Step # 3 – The cooking chamber.
Be sure the smoke can eventually get out from the cooking chamber after passing by on top and under the food. The smoke should flow from the firebox into the meat and out of the chamber. It should not be trapped because it will leave a layer of soot to the food that could give unwanted taste. The smoke should flow slowly away from the fire and allowing it to rise into the area where the food is placed and out of the vent.
Step # 4 – The heat plate.
The heat plate located under the smoke entrance from the firebox will cause the smoke to travel through the entire space of the smoker before it rises and touches the meat. The chimney should be placed directly where the smoke comes in from the firebox so that it could travel back across the smoker, into the meat and out of the chimney. The purpose is to reverse its way into the meat before flowing to the exit, which will give the food a more stable temperature.
As the meat is cooking, the fat naturally comes out and sizzles on a hot plate while leaving the meat tender, moist and flavorful. This is the reason why this kind of cooking method is one of the best. Try using reverse flow smokers and experience the difference.