I can't comment specifically on the Auber WiFi controller for your WSM, but I have had great luck controlling my 18" WSM at those sorts of temperatures using my PartyQ. I use my WSM for smoking sausage and making Canadian Bacon all the time. I set my WSM up using a wrapped clay saucer in my water pan. I place the middle rack in the WSM and use it to mount the temp probes for both my Smoke thermometer and the Party Q and simply run the wires out the door. I use either my hanging rack or the top grate depending on what I am smoking. With the hanging rack I have 12 inches between the rods and the bottom grate which is plenty of space for what I do. I use nothing but new Kingsford BB briquettes for consistency. I light it with a single starter cube in the middle of the charcoal. I give in 10 minutes to start then I add my desired smoke wood to where it is burning. I put the smoker together at that point, close the bottom vents and install the ATC and use it to bring the smoker up to temp. I leave the top vent 100% open at this point and I normally set the ATC to 100 and set the alarm on my smoke for 110. My PartyQ always overshoots the temp by about 10 degrees initially then settles back down at the right point. When the temp alert goes off, I close the top vent to 25% and set the temp controller to 120, reset the Smoke to 180 and get the meat ready to be put on. I use my hanging rack a lot so that is when I put the meat on the bars. When the WSM gets to 120 I put the meat in place, give it 10 minutes and then turn the ATC back on, set the temp to 120, and set my timer to 1 hr. For most sausage I reset the temp to 130 for 1 hr, then 150 for 2 hrs, and 170 until it is finished with the proper internal temp. I never touch the vents and do all the driving with the ATC. Works great. I have done smokes like this for close to 12 hrs. Long smokes may take a little playing with the temp controller if your temp stops dropping but for normal length smoke it remains very staple and consistent throughout. Good luck with it.
