Smoking ribs, I've had a number of bad experiences with hot spots inside the Chargriller. Under the meat, I use a large aluminum pan filled halfway with water and beer. Generally, it's a good heat-sink and the thermometer temperature hovers around 225. However, ribs near the side-car either burn or I'm opening the grill to shift the meat around too frequently. I thought about trying to slide the tray of water right next to the side-car opening to essentially block most of the heat. Is this the trick? Before I ruin more ribs, I'd appreciate some advice.
Thanks ... Adam