I don't think you can go wrong with either offset or reverse flow. The RF really reduces the hot spots and temp differences between one side of the pit and the other. I personally don't think the variation is such a bad thing though. Say you want do ribs that are low and slow and a bird at a higher temp- you just place the meat in the area on the offset that have the corresponding temp.
Weber One Touch Gold
2001 Weber Genesis that is no longer used since the OTG