u/BigErnMcCracken89

I recently got an egg and my 3 cooks have provided less than ideal results. The pork has no bark, the texture is soft but not tender. I've used a cheap offset for years and didnt have this issue. I put a rectangular aluminum pan on the deflector which was overhanging over the deflector. Is likely the issue with my results? The pan is also directly on the deflector. If I get a circular pan and raise it with foil, will this cure my issues? Also this is just a simple pork rib cook,temps have been consistent. Thanks.