I, also, want to welcome David to the forum. I believe we are lucky to have him onboard as the Slow ‘N Sear’s popularity grows, and it will.
I have been using one since the spring and it is a permanent fixture in my Performer, except when rotissing. I added a cut down 18” pizza pan for air diversion and find this combination to be perfect for what and how I cook. With this setup I can do 10 chicken thighs on the indirect side and have them all finish at about the same time without a lot of juggling.
I added a bottom to mine so I can easily remove the ashes and just keep adding fuel. A bottom wasn’t available when I purchased it (it is now) and I recommend it. I also stopped using a chimney because with starter squares it is just as easy to start it in the SNS.
So thank you for the SNS, David, and welcome.