Just to throw it out there, just because you own a WSM which, yes, is proven to and regularly does win competitions, it doesn't automatically make your Q amazing and 1st class comp grade. I feel that sometimes, a lot of people get the notion that they can just buy a $300 cooker that wins competitions and expect awesome results. It takes practice to turn out good Q, not just good equipment.
Back in October, I competed in the Backyard Class at one of the late BBQ comps here in STL. The team next to my spot had 2 22' WSMs and 2 Ceramic cookers. Easily over $1000 in cooking equipment that ended up getting beat by a majority of the 22 teams. The cooks experience is just as valuable as the price tag on his equipment, if not more. That said, I had my Silver Smoker and my Coleman, both costing me a combined total under $100 from sellers on CL and with mods to the Silver, and I ended up with 5th in Ribs and 12th in chicken. Not too shabby for using two pits that are second or third hand with the Coleman being about 5-10 years older than me. You just need to find a pit that is going to compliment your cooking style and experience, and also give you room to grow. And once you find one, PRACTICE PRACTICE PRACTICE!!
**Disclaimer** I am in NO WAY discrediting the WSM. They really are fantastic cookers for the price. I am only trying to illustrate the point that cooking experience and a cheap pit can go a much farther way than a $500-$1000 rig and an inexperienced cook.