Welcome from a neighbor from the west (ND)!
I think you will be happy that you went for the #2 over the #1. This just gives you a lot more flexibility.
There are a few things that are different verses stick burners and WSMs. For example, you will typically only need 3-6 ounces of wood for most smokes. 2-3 ounces for poultry and ribs is very common and 5-6 ounces of wood for butts/briskets.
One of the other advantages is the very tight nature of the smoke box. It really retains moisture, so it is really important to do most smokes without opening the door. For example, for a Boston Butt smoke, I put my brined Boston Butt on the smoker around 10:00PM to 12:00AM and don't open the door until the internal temp hits 195. No, fussing with mops or foil. Same thing with ribs, where I put cold ribs into a cold smoker with 2-3 ounces of wood at 235 and don't open the door for 4.5-5.0 hours to check for doneness.
Just a couple of things to think about.
Again, welcome and we'll be looking forward to hearing about your first few smokes and how they went.