My one concern with a reverse flow pit is the radiant heat coming from the bottom plate. That plate will transfer a lot of heat to the underside of meat. I haven't cooked on a reverse flow but I own a large offset that had tuning plates. My meat cooks much better ever since I removed the plates. The only downside to a traditional offset is that it's hotter by the firebox but that can play to your advantage. No matter what you do, get an insulated firebox.
Little Miss BBQ