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I have a weber smokey mountain. Once I get the temperature where I want it to be I put the meat on and leave it for a couple hours before I open it up again. And that's just for a quick check to make sure things are good. I use the water pan which helps maintain moisture in the meat so I don't generally need to spritz. Otherwise I just leave it shut, maintain temp, and add wood as needed.

Depending on what I'm smoking I might take whatever it off to wrap but if I'm doing that I could put it in the oven. If it's wrapped it's not gonna take on any smoke flavor (and it's likely far along in the cook where it's not getting any additional smoke flavor anyway) so I wouldn't even need to maintain the temp any longer.