Ok so I understand that the equipment is very important to the results. That said I have a inexpensive walmart side firebox smoker. Now while this is very cheap smoker I have learned to use it really well. I can make 3 racks of ribs using the 3 2 1 method and they are amazing. Now I have these ribs places to the opposite side as the fire box. I have been asked by a friend if I would make some ribs for her sons graduation . I am very proud that they enjoy my ribs enough for me to do this for her. My problem is I will need to use entire smoker surface and make 6 racks. The temp that is directly off the fire box is much higher than other side of grill. How do I manage this issue. Any and all advice would be greatly appreciated. As a background I use a dry rub with a brown sugar layer spritzing with vinegar and water every 45 minutes for first 3 hours. I cook at 225 - 250 as measured at far end of smoker. I know the easy fix would be to invest in a better smoker but alas it is this smoker I must use.