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Does the weber work table (part 7412) work with the 22" WSM without custom mods?

I am a firm believer that using to much smoke wood in the WSM can be just as bad as not using enough. My question is how do large side box smokers and restaurants keep from over smoking if wood is the only source of fuel for the entire cook?

My first brisket on my wsm was a little dry. Where do you guys recomend measuring internal temp on a whole brisket?

Did you sign on with Weber with the understanding that you would only be there for these redesigns and what was it like to work there? Totally if understand if these are questions you can't answer..