I am trying to figure out the positives and negatives of a Reverse Flow setup and a traditional Horizontal with a Side Fire Box.
All I can come up with is that the Horizontal (with tuning plates) affords the ability to adjust temperatures across the cooking surface. It seems like you could make hot or cold spots so you can correctly cook different things simultaneously.
As far as the Reverse Flow, I think that design is all about efficiency and consistency for temperatures.
Please add any other thoughts or comments. I am ready to be learned
All I can come up with is that the Horizontal (with tuning plates) affords the ability to adjust temperatures across the cooking surface. It seems like you could make hot or cold spots so you can correctly cook different things simultaneously.
As far as the Reverse Flow, I think that design is all about efficiency and consistency for temperatures.
Please add any other thoughts or comments. I am ready to be learned