Reverse smokers differ in having the stack at the same end as the stick burner.
How it works: Heat and smoke enter the main barrel, moving under the reverse plate, when they reach the end of the cooking chamber, heat and smoke rise up to the food gratess level and move “backward” to the exit of the chimney.
Advantages of reverse smokers:
Almost even temperature along the food trays.
They recover target temperature faster after opening / closing the door.
They are less affected by heat peaks produced by adding more wood into the fire.
MODELS. Reverse smokers are offered in the same dimensions as traditional smokers.