I have recently gotten (finally) an offset, and there is one thing that I have noticed that is much better off of it than any other smoker type that I have had. And I don't ever remember hearing or reading this anywhere before. My wife and I both agree that both the brisket and especially the ribs that we have cooked on the offset so far seem to taste much better after being reheated. Leftover meat, and again, especially pork, is much better when reheated. I don't know if it is the depth, richness, and sweetness of the smoke from the offset that makes it better as leftovers or what. The next time any of you compare, try it as reheated and see if you find the same thing.
Since I have had the offset for a month or so now, I am reading Franklin's book again. In it, he describes, not exactly in these words but the thing that sets an offset ahead of the rest is that the wood burns in a hot fire and does so throughout the entire cook. All of the rest use much less wood and in most cases the wood is more smoldering than burning in a very hot fire with near complete combustion making it much cleaner smoke. That clean smoke imparts more sweetness and depth because it is there for the duration of the cook. That allows it to penetrate more deeply into the meat. At least that is what I understood and retained of what he says. All in all, I am in the camp with those who think that the food coming off of an offset has the best smoke flavor, composition, and consistency than any of the rest. Maybe not the best food because I know there are a lot of folks out there who can cook rings around me, but the best smoke flavor.
Fishwater, I am glad to see that you have found your girl and that you are happy! I am happy for the girl I found too. I was at a different dance and found a different girl but the similarities are striking.