Looks good; when I use mine I foil the top pan, leaving just enough indentation to catch the drippings, in other words, I don't take the foil all the way to the bottom of the pan.
And just like any other cook, if you control your temps on the way up you shouldn't have any problems. Let me know how your first cook with it goes.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle