At this point you need to GET RID OF THE WATER. You don't need to moderate heat, you need to raise it! The water will try to keep the heat from ever rising to where you need it. Get rid of the water and the pan. Let the heat from the firebpx spill into the chamber. The stock chimney is - right now- your friend. It will draw out a lot of excess heat and still let the cooking temps rise. If your fattie put in at noon is nowhere near done, you need to ramp up heat pretty quickly.
Plug those rotisserie holes with foil. Add a lot of charcoal. Try not to open the smoking chamber lid until absolutely necessary...let the thing spike to 350 for a brief time and then moderate it back down. Remember there is "lag time" for your meats to heat up. Just cause your chamber therm reads hot doesn't mean your food is.
Good luck, hang in there. We're rooting for you!
Plug those rotisserie holes with foil. Add a lot of charcoal. Try not to open the smoking chamber lid until absolutely necessary...let the thing spike to 350 for a brief time and then moderate it back down. Remember there is "lag time" for your meats to heat up. Just cause your chamber therm reads hot doesn't mean your food is.
Good luck, hang in there. We're rooting for you!