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I "inherited" an old Brinkmann

offset a month or two back.  Been busy, so haven't gotten a lot done on it but Labor Day weekend smoked baby backs and brats.  This thing is a tank, and does a great job.  Had some good luck so far with the smoke; I was using a propane smoker but bought some Nature-Glo and it ran great. 

My concern now is the heat distribution inside.  I haven't set up thermos inside to know how much, but the meat tells me it's significantly hotter closer to the firebox than away.  That makes sense, of course, but I wasn't expecting the level of difference.  When I had 3 racks of ribs in, I rotated them around, but doing that all the time means I'm opening the chamber, and of course losing smoke and heat.  

Anything the experts recommend to equalize the cooking time?