traditional vs reverse
reverse flow smokers
In reverse smokers the stack is located on the same side as the firebox, this forces heat and smoke to make a "U "turn inside the main chamber.
The heat that "returns" in the direction of the stack passes through the meat practically at the same temperature.
Heat managment comes easier with these smokers and also achieving very low tempearatures. But they consume more wood.
regular flow smokers
In this type of smoker there is a temperature difference from one extreme to another (hot spot), this does not have to be an inconvenience: traditional flow allows us to make faster barbecues and cook different types of meat that require different temperatures.
Traditional smokers are also easier to clean.