I read in another post that said the WSM has a pan 8" down from the bottom grate. That person seemed to like that dimension. Another placed his right on top of the charcoal basket. Others had some terra cotta plate cracking issues in that position. These were older posts. This is why I was asking for actual current user testimonials. I don't want to waste the money spent by just setting it in there and it falls apart from the heat or causes it not to cook properly.
Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732