WSM 18" Using the Lower Section - Question

It's been so long since I have used my lower level rack (only have used it one time) in my 18"
WSM, that I forget the difference in temp down there.

Can anyone please give me a refresher here?

I'm cooking 6 racks of St. Louis Ribs tomorrow for Fathers Day & my dad's 90th birthday.

I do not use a water tray - I use a sand heat sink. My water bowl is full of sand, and I have a
foil covered terra-cotta plant tray on top of the sand to catch drippings.

I typically have my remote (Maverick) set at 225° for the upper rack and my ribs take about
4 - 5 hours. Will the lower rack run hotter than the upper? Do I need to put my thermometer
down there for accuracy?

I'm up for all suggestions.

Thanks!

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