THere is a water pan between the fire and the first shelves not shown in the pix


I put water and a couple of frozen apple juice cans in it and I don't seem to have uniform heating problems.
I have never done a full load of the same type cuts either.....
I do large chunks the lazy way, the brisket and the pork butte are in the oven tightly wrapped in foil now after 4 to 5 hrs of smoke 225 degrees, I'll take em out in the morning, slice the brisket with an electric knife across the grain..put it in glass casserole, then pour the drippings back over it, with a bit of kosher salt .....
THe butte I'll pull it shred it whatever ya want to call it, mixing the crust with all the rub into all the meat.
Both then get covered and stuck back in the oven set on warm til lunch......
Neat secret if the meat is dry
drizzle a warm coke over it.......
My house smells like wood smoke and a large pot of red beans .......reminds me of when I was a kid at Grandpa's only he did goat


yummy
Butch