One time I cooked Memphis dry rub spares and didn't use water pan. I was thinking of doing another cook not using it just to see what happens. Maybe when doing something that cooks in fewer hrs like chicken or char sui pork. Anyone not use it(especially when using middle rack)? I found that middle rack didn't cook as well because of being shielded. Interested in people's thoughts. I'd imagine one could control temp without it if desired and all the big commercial smokers don't seem to have water pans.