I would use the tripod and grate just as you planned directly over the fire (adjust temp by height of grate over the fire). Then just use your pan turned upside down over the meat on top of the grate. The smoke can enter inside the pan through the grate. The pan creates a smoke chamber (like the inside of a UDS) and helps hold a consistent temp on all sides of the meat. Worse case drill a hole in the pan and use an adjustable magnet to control the air outlet (and possibly help regulate the temp inside the "smoke chamber"). Easy and simple. Why do you need a bottom to the pan?
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle