These are the temps for wsm top grill I like.
ribs-- 250-275 with completely foiled water pan
chicken--I like 350 to as high as 400 with no heat deflector/water pan
brisket--I know a lot of people have success with hot and fast, but I feel I get much better fat rendering at 230 for low and slow water in the pan
pork shoulder (bone in)--very forgiving, but I like 250 water in the pan