High heat chicken question

Using a variety of methods I've yet to hone-in on a satisfying method of doing a whole bird and yielding a nice, crisp skin. My next attempt will be with the WSM at high heat (I could use either the 14 or 22). But right now my taste buds are such that I want to eliminate the flavor of drippings hitting the coals. I have never used the WSM for a high heat cook, yet. Can I get a good high heat by keeping the empty [foiled] water pan in the unit? Thx

You can. You might need to stick a skewer in between the lid and center section to get more airflow.

You can, I have but not since I originally bought my WSM 22. When I did the burn in I filled the charcoal ring up, took a full lit chimney of hot coals spread over the entire top of the unlit coals - vents wide open, and let her rip. Foil in the water pan with crinkled up aluminum foil balls should prevent the drip sear smoke. I don't do this because the kettle with the Vortex is much cheaper on charcoal usage, and yields fantastic results.