Reverse Flow Stickburner

Reverse Flow Stickburner uses a baffle plate to redirect heat back through the cooking chamber, creating uniform temperatures across all grates essential for consistent pork chop doneness. Firebox coals heat the plate bottom-side up, then hot air flows front-to-back under the meat before exhausting, eliminating hot spots that overcook chop edges.

This design excels at 1-1.5″ thick bone-in pork chops smoked at 250°F to 140°F internal (carryover to 145°F), developing perfect bark while staying juicy. Ideal for restaurants serving 50+ chops per service with identical smoke rings and tenderness.