Jambo Cooks and water pan

For those cooking on Jambos - do you use a water pan with apple juice or something similar? I my new pit is a lot like a Jambo and the 3 cooks I've done on it - I've not used a water pan. Haven't found a need too. In my old one I'd have a pan of water and apple juice. Was thinking of adding the apple juice back in.

My cooks on the new pit have had zero moisture issues (love my new pit!) but, while VERY subtle, I can tell a difference without the Apple juice in the pan. So I either add it back or I spritz every now and then.

Thoughts?

Thanks,
G

Yup a R&O - LOVE IT! The guys at the shop said they didn't need water pans so I didn't use and was pleasantly surprised

Just noticing very very subtle differences:
1 - ribs before wrapping are slightly more dry but the meat is super moist.
2 - Since I work flavor profiles (and this could just be me) I notice a very minor taste, not much though.

I am thinking a spritzing may be my solution.