You are cooking on a water smoker. They tend to be very humid environments. When I owned my BWS, I was particularly amazed by the amount of steam in the cook chamber. It produced very tender/moist meat but the bark was never very firm. To me, that was an acceptable trade off.
That being said, you could try running the unit dry (without water) and see how you like it. Fill the water pan with play sand to act as a heat sink or maybe just foil it over but it will run much hotter.
2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
BBQ Guru CyberQ
2011 Built UDS - Retired