Not better but different. The reverse flow plate evens out the temp across the body of the smoke chamber. If designed properly the smaller chamber (>250gallons) are easy to manage.
The difference from a traditional offset, is that you loss the dual zone hot spot ability. On a traditional offset, the firebox side is significantly hotter than a reverse flow. I've used both, when you are comfortable with either you can produce some amazing 'cue.
120 gallon reverse flow aka Hog Coffin, 18.5 WSM and starting SpatulaMan BBQ in 2013