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.
Bacon should be capitalized as a pronoun for pork!
A BBQ Servant; cooking for the Troops, Churches, and Charity
Operation BBQ Relief founding member
Lang 84 Deluxe Kitchen known as "The Glamazon"
Custom Klose Backyard Chef... of Snot, 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP
Last edited by BBQ Bandit; 02-24-2012 at 06:49 AM..