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Q on how charcoal burns?

Being pretty new to the Egg, one question has come up from my husband about the way the charcoal is burning.  Our last cook was ribs and today we are doing the same, they turned out awesome using Car Wash Mike's technique.  During clean up hubby noticed the white ash mostly on the back side of the Egg, with more of dark lump next to the front opening.  He is wondering how to get his charcoal to burn more evenly.  Is this normal?  He has been stacking lump large on bottom to small on top and trying to keep it on a level keel before starting it.  Before putting in plate setter, he moves the hot coals around to distribute evenly.  Any suggestions and thanks for any help you can offer.

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