I learned to barbecue on a Weber kettle many years ago (1960s), and my favorite meat was chicken. There was no water pan involved and it was consistently terrific. I just got a WSM and I'm wondering why it would be any different. Thanks for the reply.
By the way, all those years ago Weber included some recipes with their kettles. One was for an olive oil-based basting sauce which included (I believe) rubbed sage, garlic powder and chopped parsley. I make a reasonable facsimile to this day, but I'd love to find the original recipe to see if mine is faithful.