I had the same issue last wknd with my WSM 22.5". I did some research and everything pointed to me keeping the water pan full. So I plan to foil it this wknd and see what sort of difference it will make.
Question - since I am removing water from the cooking environment that will make for lower humidity in the pit. (Obviously) Folks, in your experience does that now mean I should spray whatever I am cooking every hour or so?
Weber Performer w/smokenator
When all else fails just ask yourself, WWGALD???