The Reserve Champion is the runner-up to the Grand Champion.

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With a Reverse Flow Smoker the heat and smoke travel the length of the smoker under a metal plate then “reverse flow” and come back across and under the meat and exit out a chimney at the same end as the firebox.

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This technique, like most, has it’s proponents and opponents.  The benefit of the reverse sear is that your meat can absorb more smoke and flavor as it cooks as opposed to when the meat has been seared first and a crust has formed on the meat.  You do need to be careful with the reverse sear in terms of the desired finishing temp of the meat.  Using this method puts a high heat on your meat and will run up the temperature quickly.

We like to barbeque our meat over indirect heat until the internal temperature reaches approximately 110F.  Then put the meat over high, hot heat for a few minutes to get that nice seared crust.

Here’s a technique we use often…

After smoking this tri-tip on our UDS, we removed the charcoal basket from the drum and placed a grill grate directly on top.  The meat was seared for a few minutes on each side to create a nice outer crust.

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Rib Racks typically hold the ribs upright instead of laying flat on a grate.  This is done to save space so you can cook more ribs.

Look for rib racks that are easy to clean.  The bits of BBQ goodness can get stuck in all the nooks and crannies on the more complex racks and make them difficult to scrub.

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