Alright, so this may be a stupid question without an answer but I figured I'd try. So obviously on the backwoods party the heat rolls in from the top, this I get. I have done about a dozen cooks and the difference in color I get on my meat is significant between meat on the bottom shelves and the top. Is there any way to remedy this? I have tried less water in the water pan to no avail. It is a pain when I am doing wings to have to shift all the meat from the bottom to the top to get some color on it, as well as other items.