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Out of curiosity, why don't you have a reverse-flow offset? Is that not the ultimate? Is it just the cost, or some other reason?

The only really significant advantage that I can think of in that style of smoker over a WSM is more ready access to the meat than getting to meat on the lower grate of the WSM.

It might also afford more capacity per cubic inch of the cooking chamber.

Note: I usually only smoke on the upper grate of my WSM, but I think the lower rack *probably* heats around 50 degrees F hotter than the upper rack, at least according to the below comments. (The temperature variance between the top and lower grate can add some challenges.):

This time I used both Maverick probes to show temps on both cooking grates, and surprisingly there was a 50°F temp difference, with the lower grate have the higher temp, whereas I always thought that the lower grate should have the lower temp

Nonetheless the perfect outcome using both cooking racks of a WSM for the same product is not such a great idea. Usually I use only the upper grate for ribs, and have the sauce pan and the potatoes on the lower grate. The potatoes could barely be fitted into the small gap between the foiled water pan with foiled clay saucer on top and the lower cooking grate, means the lower cooking grate did not properly rest on its brackets, but on the potatoes instead. I'd say the capacity of the WSM has been exceeded with this cook.
I really would like to have more equipment to choose from, a stick burner with rectangular cooking grates and a Performer would be on my wish list, but there will be definitely no more purchase this year (except maybe if I would find something 2nd hand for a bargain, which is very unlikely here). The WSM is a great cooker, but handling the lower cooking grate with the upper one loaded is really cumbersome.

I still think that it is a great smoker, and I am very happy with it - just don't want to make it out for more than its capabilities warrant. In its class, I think that it is the best of.

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