Reverse Flow vs Standard Pit

Probably the biggest advantage to reverse flow is evening out the temperatures across the length/width of the pit. Many traditional offset cookers use tuning plates to baffle the heat in a similar way, but you don't get the reverse draw with the stack in the traditional spot at the other end of the chamber.
Biggest thing is find a pit you like and learn to run it to your own satisfaction.

While the reduction of hot spots is a big plus, they still exist just over a larger area.

On my Lang, there are two. The first is the most obvious, right next to the fire box. The other is actually on the other side of the cooking area and up about 6+ inches from the grate where the smoke starts to come back over the food.

The other big plus for me is when I do a pig (3 or 4 times a year) I normally roast it right side (skin side) up. When moisture drips out of the meat, it turns to steam and goes right back into the meat.

On a reverse flow you can also make temperature adjustments easier by lifting or lowering the tongue to even out temps on both ends, or too even make one end hotter. At comps we start with even temps for pork and brisket(250') across the whole pit, then when chicken is about to be put on we will crank up the tongue and we can hit 300'+ on one end just for chicken, while the other side stays in the 250'ish range for the pork and brisket.

Here is a diagram of a Meadow Creek reverse flow smoker. RF just helps maintain a consistent temperature throughout the pit. I think it adds to the fun of the experience when you can use wood/charcoal, but don't have to constantly battle the temperature. That's one thing that's important to me and the reverse flow design helps with this.

Honestly you're better off adopting the "where-ever you go there you are" philosophy when it comes to offsets. Trad vs offset is not really worth thinking about. You're in Texas, so get something that's close to you - Klose, Gator etc. Just so long as the metal is heavy enough to break a bone when dropped, you got a good pit.

Langs are fantastic but they're in Georgia. Which with the weight of a good pit, you're gonna pay much $$ for shipping. That $$ is better spent test briskets to fark up.

I learned offset smoking on the dumbest built offset ever. Now this offset was made to be a combo hog cooker / offset if I wanted to use the gas. I needed to red-neck mod my pit with a 5ft heating pit to make it a faux reverse flow cuz getting the heat from one end to the other just wasn't happening. In the end I learned my pit. all it's little quirks etc. And you will too. You will be frustrated with both the reverse flow & the trad. You will have heating issues on both. You will think about buying one of those little charcoal burning boxes with a little fan attachment.

But after a few over night cooks and wasting a ton of meat. You will have mastered your grill. And by then you wouldn't trade her for any other in the world. My offset doesn't flow well, part of it is warpped due to the heat pipe, and she's a pain to clean. But she smokes 300lbs of butts like a dream and she can polish off a 200lb hog like people smoking chicken. She ain't pretty but she's mine and I love her.

If you want to cook for the masses, then reverse flow is the way to go, because like the Brethren have stated, better/even temp control across the smoking chamber.

I have an off set and just cook for my fam damily, and I struggle just doing a half a dozen racks of ribs because the temp differences from one side to the other are more than 50 degress.... but it works fine if I'm just doing a single shoulder or a brisket.

My thoughts are the same as with shot guns. My first one was a pump, after that they're all auto-loaders....I'm not sure what my next pit will be, but I know what it won't be.

The other advatage of the reverse flow is the pan. This allows grease to be directed to a central drain and out of the pit, with pretty much no risk of a grease fire. By closing the valve, the pan will now hold water/apple juice/beer or whatever you like to your smoke.

On the other hand, there is a reason cookers like Klose and Gator pits still exist and in fact, do quite well. Each cooker has it's own quirks and benefits, a traditional offset does have the hot spots and as such, require different techniques. But, if you learn the quirks, you can use the hotspots to your advantage. Personally, I think you have to really experience a cooker to understand how and what it can do.

Any cooker at the level of a Lang, Meadowcreek, Klose or Gator will cook great BBQ if the person running the fire knows what they are doing.

I've owned both...reverse flow and now the gator with plates. I prefer the gator with plates as I can do much more with temp control. Took me a little time to figure the plates out. Like someone said above just figure out what works best for you. Who knows I may one day own another reverse flow.

I don't have any experience in this field, but I would personally like the traditional offset- if you're cooking different cuts, the temp differentiation is a plus.