I have a 48" Lang Patio and I am having trouble with a big swing in temps between the fire box side and the opposite side. Often times the firebox side is 40-60 degrees higher than the opposite side. It's fine if I am cooking something small (just put it at the opposite end), but when I fill the smoker it is very hard to tackle this challenge. I have heard that a water pan helps this issue, but I don't know if I want to introduce any moisture in my cooks right from the start. Any help would be appreciated. Thanks!!