Disclaimers: I use an 18.5 WSM with a CB door. I normally do not have the meat wired up with probes.
I actually find myself not using the door much at all. I prefer the lift the mid-section and lid off as a unit to tend the coals if and when needed. I added a couple SS knobs to the mid-section using the top grate bolt locations. Works great. Yes, it can get heavy when loaded up - especially if I'm using water in the pan, but never had an issue. I kind of think trapping the heat and smoke inside the mid-section and lid is possible when they are kept together, and fiddling with the coals is definitely easier when it's fully exposed.
I guess I could say: "I don't always use my WSM door, but when I do I prefer the Cajun Bandit."
Signed,
The Most Interesting Grillfella in the World