I gather that most people don’t flip their meat when smoking low and slow but I have been noticing that most larger cuts I’m smoking (pork shoulder, chuck roast, etc) tend to be a decent amount hotter on the bottom than the middle or top of the meat when I probe. I know these things can have different temps all over the inside but it seems more like there is too much radiant heat penetrating the deflector and drip pan. I also had some rolls I tried to bake on a sheet burn pretty bad on the bottom. Does anyone else have this problem or any tips? Should I be using a shelf to elevate the meat more or just flipping half way through or something?