[NRA4Life]

Originally, I built my cooker as a standard offset. After cooking on it for 2 years and battling the hot spot where the heat dumps into the cooking chamber, I redesigned it as a reverse flow and fully insulated it. Now I have even temperatures throughout, and no hot spot. When I build my next smoker, it will also be a reverse flow. After cooking on both, I don't see any reason to cook on anything other than a reverse flow if I'm choosing between standard offset and RF.