I really like the idea of using a pizza pan for a "diffuser". I'm going to try it.
I've cooked lots and lots of ribs on my Performer but have never gotten any consistency in either the level of doneness or in the smokiness. It seems I always overcook and all too frequently over-smoke them. I'm going to keep trying, though, and I'm going to learn from your post. There are many times when all I want to do is one rack and firing up the PBC wastes charcoal unless you're doing several. I want the "charcoal" flavor profile but I don't want to have to tend the cooker all the time, I don't want to use a lot of charcoal, and I don't want creosote-belch smokiness.
Hub