Reverse flow newb question

It is actually a little bit of both. The reverse flow plate is also called a convection plate by some.

The end of the plate by the fire box will be hotter as it is closer to the heat source. As the heat and smoke travel to the end of the plate into the cooking chamber, the heat and smoke will be hotter than the plate itself. As it travels across the top of the plate towards the chimney, it will lose some heat, but the plate will be holding heat at the fire box end, so it evens out the temp difference from right to left.

You will find that a 5 to 10 degree difference from right to left is common, but it is a lot better than 50 to 75 degrees that most side fire box smokers have.

I find that when I have to open the lid to check things, the recovery time is a lot shorter on a reverse flow than a standard offset smoker.

Hopefully this will help you out, if not ask and some one else may have a better answer.

JKD1 said:

So then with the baffle at the opposite end of the pit is that controlling the heat getting into the pit or does it control the amount of smoke that gets to the meat? Again sorry with the questions but I have an idea in mind and trying to figure all this out before I go out on a limb with it.

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Normally there isn't a baffle at the end of the RF plate.  It is just an opening.  Some guys have put a baffle at the firebox side just for a little extra control.  I haven't heard if that is really a benefit or not.  The only baffles you really need is on the firebox.  I like to put them on the exhaust as well and I find myself using it on occasion depending on my fire type.  If I am using charcoal, I tend to keep the firebox baffles closed and use the exhaust baffles.  With straight wood, the exhaust is always open and control with firebox baffles.