I just switched to charbroil ceramic briquettes. I foil the pan, foil the briquettes and place them in the foiled pan and foil over those. I don't have to change the foil on the briquettes or the pan once its done unless the top layer tears. So in the end it's just an initial hassle then changing out the top layer each cook.
The idea was to add mass in between the fire and the meat but to also transfer more heat than water for a more efficient burn. The extra gap from the bottom of the pan to the top layer of foil keeps the fat from burning and giving an off smell to my cooks. So far so good! I've noticed around an extra 1.5 hours of burn time in the 22.5 at 275 probably a lot more if I went 240-250.
I like the drier smoke since I tend to spritz and like the bark just a bit better. And if I want more moisture I have several options.