Try a "temp zone test". Buy some pork sausages and place them in various areas of your cook chamber and smoke away. The different ways they cook will give a good indication of the warmer and cooler areas, then you can choose accordingly when cooking different meats.
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.