Greazy, it's all about catching temps on the way up and closing the supply of air to the coals at the right point. It's easy to cruise at 250 with no water, just have to know the right time throttle air intake. Lump will run hotter, so you close it off a bit earlier, briqs not so hot, so you can get away with cutting the air later in the process (and not close intakes quite as much).
On the issue with grease burning in the pan, people will place a terra cotta pan wrapped in foil on top of the empty foil wrapped water pan, so there is a buffer of air to keep the grease buildup from burning. Heck you could try putting some sand in the water pan, then stack the terra cotta pot on top for more of a buffer. Either way, it'll work better than a huge arse pan of water.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)