Man, that is a great idea! I've been setting my skillet on top of the factory chip pan. I ended up getting a bigger (11.5") skillet because of how hot the pan was getting when I smoked chicken breasts or Burger patties, at around 325 deg. Then I ran into the opposite problem when I finally decided to try some ribs on it. I could barely keep the smoke going while keeping the temp down around 225. Wood chips still smoke fairly well, but at the higher temps they kept burning up so quick I went out and bought 5 bags of various wood chunks, so I'd like to be able to use em.
I was trying to figure out a way to get the skillet closer to the heat source and that looks like a great way to go about it. As for the holes... can you give any tips on placement? (or did you just guestimate and drill em as close to the edge as possible?) And approx how high above the ring does the skillet sit? I had contemplated just sitting the skillet directly on that ring but I wasn't sure if that would adversely affect the temp inside the smoker due to lack of air flow.