Uneven cooking

[gmannel]

2nd smoke on my new #3 - 8 lbs chicken thighs - 9 each on bottom 2 shelves, 1 rack spare ribs 3rd rack, 2 racks St Louis ribs 4th(top) shelf - 235 - pulled chicken at 4 hrs,165 deg IT. The thighs at the back were brown, in the front more gray. Typical?

 

[Pork Belly]

The very back near the wall in my #3 tends to be pretty hot. When possible I try to keep everything at least an inch away from the sides and 2 inches from the front and back walls.