Getting the heat to level out is a project and you probably never will get it completely equal, I built a whole hog rotisserie and trust me, I had to do a ton of test runs, trial and error before I got it reasonably close, which actually works decent for me because I put the ham end of the hog closest to the firebox end and therefore it works out pretty good, because the thicker meat takes a little more heat or longer time to cook. I will have to post a picture of the way I built my lid to cam over and makes it pretty slick to open.
