I follow Phil on YouTube. Interesting what he is doing but I would recommend a 26 over the WSM and if it is within one's budget and not blasphemy then the Summit Charcoal could also do the trick.
I've placed my kettle lid on the WSM bowl and it looks pretty cool as a squatty, two-tone kettle but i question how well the air flow works with the vents where they are on a WSM versus a kettle.
Anyway, Phil also has a stick burner that he has shoved into a corner because he is doing most (all) of his cooks on the WSM.
One thing I did was I used the GBS grate out of my performer on the lower rack of the WSM 22 and used the cast iron wok down inside to make a slow cooked chili sauce. Sort of like a calderon.