Smoker vs. Water Smoker

No water. Even in my WSM, I keep sand in the pan (or just wrap).

No water on a the Ceramic Kamado. -15 F Canadian winter ain't stopping my Kamado while some of my metal Q's may be frozen shut.

Water pans in my smokers are mainly filled with concentrated fruit juices for the initial flavor hit and then water or dry on some cooks. My units are all water pan based and think it helps my smoker design. However many of the people that use them report great luck without. On bigger cookers the humidity level will be determined on how much product loaded and actual design. That means most work better with more product inside than partial loads. Jambos and other great smokers don't use them, but wonderful product comes out of boxes that use pans too. Whatever you like for your purpose is all that really matters. Steve.

No water no pan in my 18.5 wsm modified to a 22" wsm. I only use the top grate and add a 2nd grate over the top if needed.

The design of a UDS makes water unnecessary, it's a wet environment.
I think the design of an offset can benefit from using water on long smokes.

I think Butts and Briskets benefit from water when smoked in an offset.
I think longer smokes benefit from water, keeps the meat moist.
I think short smokes, like high temp. Chicken, don't really need water.
I think smoking times may be a little shorter w/o using water.
I think using water gives a softer 'Bark'...

It's amazing the notions I have sometimes. :loco: