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I've used my mini extensively to cold smoke cheese using the AMPS with dust. I have a 12" cast iron pan (with the handle removed) and it works great. You should have no problem, easy smoke.

Found one on eBay and use it for my mini-WSM. Not sure how to post a picture from my ipad ,,sorry.

Since I was doing low and slow for the pulled pork, I kept the temps between 225 - 250. This control was what I was looking for, I don't know if I could reach 350 nor would I want to in a smoker IMHO.

I've tried something I have not read about here and am using a cast iron pan with the handle cut off rather than the terra cotta saucer. Just did a pork butt and it worked great, charcoal lasted over 11 hours.