One little trick I do to get an awesome sear after smoke, is tear the WSM apart and make it an over-the-coals grill. Obviously I need to wear gloves to pull my sexy top off, but it's better than praying to the airflow gods to get the temps up to 350.
I've started doing this lately with pretty much every cook. Chicken thighs, tri-tip, steak, and ribs come out absolutely amazing. There's something about crispy BBQ sauce that puts a smile on my face.