I do not have a lang, but i have my own personally build reverse flow and I have to say, after using it in some contests next to a friend with a rotisserie, there are pluses and minuses to both, but i am happy with my choice. A reverse flow is designed to have even heat distribution across it's entire surface, eliminating the need for moving the food a whole lot, if at all. The rotisserie has hot spots, but overcomes them by averaging out where the food sits through moving it constantly. Reverse flow uses more fuel due to the mass of heated area and long exhaust flow path compared to the rotisseries, and subsequently requires a lot of attention to feeding the fuel to it. but reverse flow does not have the complication of requiring power, the limited space on each individual rack that the rotisseries have and the ever present danger of a rotisserie rack getting hung up and flipping your competition shoulders and ribs into the bottom of the smoker (I've seen it happen, not pretty)! I wouldn't change my reverse flow and my friend wouldn't trade his rotisserie for any other kind either.. Both are fine choices, just comes down to personal preference.