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Old 02-18-2013, 03:44 PM   #3
is One Chatty Farker
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Join Date: 10-29-11
Location: Chicagoland

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.
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2001 Weber Genesis that is no longer used since the OTG
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