Funny, I use this exact setup in my classic for 2 zone cooking! I maintain dome temp between 210-260F and the soapstone between 450-500F. I like to reverse sear steaks by bringing then to temp slowly on the cool indirect side while the stone comes to temp, then searing them on the hot stone.
I also have the kick ash basket with solid divider. On the empty side I build a small hot fire with coals from the fire side. I place one wood chunk on the coals and get a fantastic clean smoke. I simply remove the chunk when I have enough smoke flavour.