Using a reverse flow utilizes a lower baffle plate which sizzles the drippings and fat. Personally - haven't done a blind taste test of identical meats on tradititional vs. reverse flow smokers on my pits.
Believe the use of properly seasoned woods will be the bigger influence.
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