That's an interesting question... and good information within these threads;
To make a long story shorter; a traditional offset has more hotspots than a reverse flow smoker.
Many higher end fabricators will add baffles and plates to 'tune' for better even temp control.
And yes... I own both styles... and here's why.
Cranking out food on the Klose offers a strategic opportunity; I can crank out a hot and fast chicken, low and slow racks of ribs, and warm up apps in a cooler spot in the offset... all at the same time.
The Lang (reverse flow) has more even temps... used for larger volumes. Has a smaller zone for hotspots, but can be used in a similar fashion.
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
Last edited by BBQ Bandit; 02-24-2012 at 06:49 AM..