I can cook on mine either way (guess its called a hybrid by some) and I've cooked everything but ribs both ways without detecting a difference in taste. One thing I have noticed, when I run it RF setup I can consistently keep temp variation across the pit to <10*; in traditional or "regular vortex" (love that term) setup, temp variation is more like 25*, but that might just be specific to my pit. Also, the RF plate makes it a no-brainer if you want to add a water pan. I now almost always use it RF and based on my experience, I would have gone strictly RF in my build. I agree with BBQ Bandit the key factors influencing taste (and everything else) in stickburners are using good wood and a clean fire (or lack thereof).
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.