@Travis re: clean up
I just emptied the bowl today and was surprised that it was basically the same as usual. I cooked 24 whole chicken wings, 1 whole chicken, and 2 slabs of ribs on 3 separate cooks and I really didn't notice any appreciable grease in the bowl at all. Seems hard to believe but maybe cooking at around 300 was burning most of the grease off.
As long as I can fit what I want to cook on the top cooking grate, I don't plan on ever using the water pan on cooks that are 2-5 hours. I like the flavor and it makes me want to use the wsm more often. Not much more trouble if any than using a kettle and you can go 3-4 cooks without messing with ash or clean up. I still had quite a bit of roof under the charcoal grate. I had to clean up today so I could get the wsm under cover.
Im trying it out as my daily driver just for fun. chicken wings were such a breeze. All the flavor of cooking direct, but with being as care free as cooking indirect on a kettle.
With things like ribs, I did spritz them occasionally which I think is more important using this method as opposed to a water pan. I probably spritzed them twice in 3 hours.