I should also add this latest test was with BD Pecan pellets and with the internal damper completely closed.
I've done several more cooks at several different temps (225, 275, 300) as its been nice and warm out here in CO. With the temp probes still in and I my left to right temps are still within two to five degrees apart on both the top and bottom racks. All still with the internal damper closed. So I think I'm at my happy place with this smoker. I still get a tiny bit of ash as I did before but I'll gladly take that in exchange for these super even temps.
glad you got her nailed and are gettin those great temp numbers man...
you were thorough...
the temp swings on my Durango would give ya a heart attack... 
~20" Yoder "Swiss Army Knife" Stick Burner~
In my previous smoker (Lang 60) also had a lot of temp range difference from left to right but was able to narrow (map) it down to the front 2/3rds of the smoker had about 20 degree difference and the back 1/3rd (the side of the firebox) was 50-75 degrees hotter, I learned to work with it (Pork and Brisket in the front, chicken in the back) but that's the reason I already had all these probes and the will to keep testing it like I did as Lang proclaimed even temps but I was getting really different cooking times depending where I put the protein.
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