ButtBurner, do you feel that you would be able to accomplish the same results with trying to do , say......five roasts that size at the same time, with drip pans under each?
Anyway, I think you bring up a good point. For a back yard smoker, for someone only doing small batches of food, the advantage's of a reverse flow probably wont justify the cost difference between them and a typical off set smoker, and with playing around with some tuning plates , the off set will cook as good as it would ever need to in that situation. Where a reverse flow is going to shine is when you have a bunch off food that all needs to be ready at the same time, and you can fill the smoker to capacity with out having to worry about upsetting the air flow or cooking characteristics very much.
Would everyone agree with that?
I dont know. Probably not on the 5 roasts. There are limits to this I would imagine.
I agree with your last statement