Originally Posted by jmoney7269
... I heard that reverse flows can transfer that burnt fat flavor onto other meats while cooking. ...
I've never heard this nor experienced it, nor have any idea HOW this might occur. The reverse flow would take the grease the other direction, away from the fire, so burnt fat? Perhaps sizzled, as said above, but non-RF's can do this too...
Just the opposite; RF irons out hot spots and gets a more even smoke distribution.
I have both, and I've cooked on many of both types. Frankly, IMHO, RF is superior, if made by a reputable manufacturer who knows what they're doing.