When I cook in the PBC - I never lift the lid until I think the food may be done.
Spritzing is best reserved for cooking in a thermostatically controlled cooker - such as a pellet grill, because after you open the lid, and spritz - the temp probe sees the temperature drop, and feeds in more pellets - to recover the set point temperature.
It still adds a little time to the cook tho, so you do have a compromise to make. But, with certain foods - like a ham that you are smoking...spritzing or basting is the way to go - for my tastes....