Barbacoa with a WSM?

LTH,

I've worked my way through GWiv's 5-Step program, and am now pondering creative ways to utilize the WSM to prepare some pit-cooked Mexican dishes. I was wondering if anyone has tried adapting these pit-roasted gems for the WSM. I figured I would try preparing barbacoa smoking a lamb shoulder slathered in a Guajillo chile mix covered in banana leaves with a cast iron skillet on the lower level - filled with water, carrots, onions, epazote, chile de arbol etc. - to catch the tasty drippings. Thoughts? (any advice welcome: cooking time, # of wood-chunks)

Rob C.

Rob
I'm not sure if anyone has tried that with the WSM, but as I recall, someone was going to get adventurous and actually dig a pit to cook in.