The RF48 runs a 24 by 48 inch reverse flow cooking chamber and a full vertical smoking chamber off the same firebox. Heat and smoke travel the length of the main chamber under the plate, turn at the far end, and come back across the food before they exit the stack, so the chamber holds an even temperature from end to end. The vertical chamber stacks three more racks and hangs sausage above the fire, with its own dampers to set how hot and how smoky it runs. Fabricated from 3/8-inch steel and hand built on Long Island, one at a time.
What you get
Main cooking chamber
24 by 48 inch cooking chamber, 3/8-inch steel
True reverse flow designA full-length plate carries heat and smoke to the far end of the chamber and back across the food, for consistent heat across every rack position.
Two full cooking racksSlide-out main rack and a removable upper rack.
Counterweighted chamber door
Dual temperature gauges at grate level
Grease drain
Firebox and fire control
1/4-inch steel firebox
Adjustable air intake and heavy-duty fire grate
Adjustable live-fire and smoke dampersOne damper draws live heat directly off the firebox. The other draws smoke from the main chamber after it has made the reverse flow pass. Run either one, or open both and set the mix.
Vertical smoking chamber
24 by 48 inch vertical chamber with a 6-inch hip roofThe roof is pitched on all four sides, so condensation runs to the walls of the chamber instead of collecting over the food.
Three cooking racks
Sausage hooks for hanging meatsRoom for ribs, brisket, sausage, and whatever else you are putting over the fire.
Its own stack with a lidClose the vertical down and run the main chamber on its own.
Chassis and finish
Heavy-duty 8-inch casters, or the wagon wheel configuration
Wood rack underneath
High-heat paint finish
Seasoned and burn-tested before it leaves the shopShips fully assembled.
What separates ours
3/8-inch cooking chamberThe mass of the chamber wall stores heat and gives it back, so the cook stays steady through wind, cold, and a full load of meat.
A second cooker on the same fireThe vertical chamber runs hotter or cleaner on its own dampers, so you can finish, hold, or hang sausage while the main chamber keeps working.
Designed by a cookEvery decision on the RF48 comes out of years cooking on a 250 gallon reverse flow Mike designed and built himself.
Ready to cook on arrivalSeasoned, burn-tested, and fully assembled before it ships.
The wagon configuration
Built to move.
A loaded RF48 is a lot of steel. The wagon configuration sets it on a heavy axle with four-bolt hubs and wagon wheels, made for moving it across grass, gravel, and uneven ground. Choose it if the smoker will move between cooks, or if it has a distance to travel from the curb on delivery day.
The build
Hand built, one at a time.
Every RF48 is cut, fitted, and welded by hand on Long Island from 3/8-inch and 1/4-inch steel. The weight you feel when you move it is the reason it holds temperature, and the reason it will still be cooking for the next pair of hands.
Hand built on Long Island. Not factory stamped.
How it works
Reserve your build with the deposit above. It is a deposit, not the full purchase price.
Final configuration, selected options, color, and finish are confirmed with you before fabrication begins.
Delivery or freight cost is confirmed before fabrication begins.
The remaining build balance and applicable delivery or freight charges are invoiced when your smoker is complete, before delivery or shipment.
Lead time
Steel for three builds is in the shop now.Typical fabrication time is 8 to 10 weeks from final configuration approval. Timing may vary with the current production queue. Delivery or freight transit time is additional.
Shipping
Local Long Island delivery and setup is included. Regional delivery and nationwide freight are quoted by destination and confirmed before fabrication begins. Applicable delivery or freight charges are added to your final invoice. See the Shipping & Freight Delivery page.
