Congrats on you're first egg cook!
I've cooked quite a bit with and without a drip pan, and I've always had better results on ribs and butts, using a drip pan. I partially fill it with a mixture of apple juice/cider vinegar and water. I foil the rack where the plate setter doesn't cover to keep from burning the ends and sprits the meat hourly with the same mixture that's in the pan. I've never experiences an noticeable temp increase on a windy day.
LBGE, Webers and such