IF you search through the forum, you'll find lots of posts that reflect my opinions below:
I have a #3 and when watching my digital box probe thermometer, there is about a 20 degree swing in temps. Your home oven does the same thing. The product that is being cooked doesn't care about the temp change (LOL). And when I do open door because of insulation and mass the recovery time is within minutes, certainly not enough to matter over the hours long cook time.
The Smokin-It has such low air exchange that you don't loose a lot of moisture unless you open the door a lot. So there is really no need for spritzing to replace moisture. I don't use a water pan with my pulled pork any more for the same reason. I never really cooked good baby back ribs until I got my #3, I put them in after seasoning, close the door, set temp to 225 and don't do a thing until 4.5 hours later to check them. No wrapping, no spritzing, no changing positions, nothing. Some people say you may need to swap racks if splitting a brisket on a #2, can't speak to that as I have a #3.
The low air exchange is another reason you don't need a lot of wood, usually 2-6 oz is enough.