I've had a Masterbuilt XL for a couple years now but have found that the temperatures vary dramatically from the middle to the outside edges. For example, right now I am smoking 3 racks of ribs. I have 2 on the lower shelf and 1 on the upper shelf. I have a dual probe monitor; one is set up between the two racks of ribs on the bottom and the other is at the outside edge of the smoker. Of course there is also the dial thermometer that came with the smoker ( I know they are not accurate, but I have checked mine against my digital and it is to within 5-10 degrees). The temperature on the bottom between the two ribs is about 190 and the temp on the edges is about 240, both with the digital and the dial. So I have a couple of questions for you masters out there. First of all, where do you set up your thermometer to get temperature? I like to cook at 225 but that varies greatly depending on where I place my probe. Second, are there any mods that can be done to get better airflow through the smoker and more consistent temperature throughout? Thanks for the help in advance.