I don't use water in the water pan, because the water pan in the MES is too big.
Think about it??? At 225°, you're boiling all that water into steam. If you want extra moisture, use a small disposable loaf pan on a higher rack.
Guys will mistake this "Steam" for smoke.
The MES 30 & MES 40 both have a terrible hot spot in the right rear corner. Heat goes right up the corner, and everything cooks faster.
Also, the temp on my display is about 15° off, so I actually set my MES 40 at 210° to maintain 225° inside the smoker.
Every rack is going to be a different temp.
I add Apple juice when I foil and put back in the smoker or oven for 2 hours.
Some guys unfoil and finish 1 hour in the smoker, but I like to finish on the gas grill for about 5 minutes per side on low. This seems to crisp up the bark a little.
I think adding juice while foiling will fix your problem
Check the accuracy of your MES
Todd