Jerseyguy:
Definitely look at the links that fpnmf posted. I bought my
WSM earlier this year. I installed JIRodriquez' mod for the Maverick probes (I bought the 732), and I also installed gaskets. I did both before the very first use:
http://www.smokingmeatforums.com/t/138825/first-smoke-in-my-new-wsm#post_960590
I've been able to hold the temps pretty close to right where I wanted them, although it does run hot the first couple of times. I always use water in the pan: it helps regulate the temperature. I know some people like to use sand, but I like to keep my
WSM portable...water's easy to dump and replace.
I haven't cooked for a crowd yet, so I've never used the bottom grill for food. I put two foil pans side-by-side on that lower rack (lined with aluminum foil so I can reuse the pans), and clean-up is easy. Because of this, I have never needed to foil the water pan. If I get to needing both shelves, I'll probably line the pan, but I see that you need to be careful so that water doesn't wick over the top. I've never foiled the bottom of the pan: it's not difficult to clean.
I plan on getting a welding blanket (per JIR's recommendation), when they go on sale at a nearby Harbor Freight. I also will either add wheels, or mount the
WSM to a cart, but I haven't really needed to do that yet. When I get to doing that, I'll think about adding a side shelf.
I still have much to learn, so if you have any tips, or "lessons learned", please post them. Happy Smoking!