Mopping & spritzing are cool, just remember there's heat loss (some, I try to keep it quick & to a minimum) from opening the cooker & the extra moisture added into the cooking process....both will slow down the cooking time some.....
I may kinda be getting too complex with some of this, but to simplify, I think of grilling a lot like golf....play the ball where it lies....be flexible & roll w/ it as much as possible....
I can clarify this a bit, although I do not know what to say about the cooling the outside, or how it helps but...... I am a spritzer, my favorite spritz to use is hard apple cider I make every year, I reserve a gallon just to spritz on stuff.
I do not just open the kettle at any time to spritz, instead when I do a cook I have set times to open the kettle to check on the load, the coals, or add something to cook, or to do something to the load, such as a flip or a wrap. At these times I spritz.
we all have our own styles based on what we have learned helps our own cooks, as I like to say, this is not rocket science, if it were there would only be one way to do it, we all have our own methods. That is why I love it so much. the fun in meetups and cook offs is sampleing everyone elses food and watching their methods