I finally fired it up. I've been using the mini WSM since its only three of us but I decided to do a test run anyways.
I threw in some freezer burnt ground pork that was seasoned for egg rolls. Cranked the sucker up and wow! Temp control was infinitely easier using the stock dampers on the Weber kettle than with sheet magnets.
Being able to separate the sections also makes cleaning up the ash easier. Although I do need handles for the body.
What i love the best about it is I still can use it as a weber kettle, should I ever choose to do so. I have a Ducane gasser for grilling so I think this will stay the way it is.
Whiskey makes everything better.