I don't use any ATC on my WSM, nor do I use a Maverick to monitor temps. I do use an $8 candy thermometer to monitor dome temps, just to keep it within a range, usually 275°~300° for most anything I want to smoke. I tend to mix lump & briquettes for longer burns, but also to maintain hotter temps. I am a big fan of hot-n-fast cooking, so this combination gives me excellent results.
Experiment with different cooks and take notes at first, making sure to write down how intake vent changes affect temps, and different atmospheric conditions, such as temp and wind speed. Since the WSM is uninsulated, these factors will alter your cook more than anything else.
Best of luck with your new WSM!
