So today is my first attempt at using the MES 30" smoker and I am cooking a pork butt. Couple of questions/verifications of if I am doing this correctly: 1. Do I put water in the pan? 2. For the grease to get to the exterior drip pan, it looks like it has to dribble down from the meat and into the water pan and if it overflows with grease it will hit the interior drip pan and then drain to the exterior drain pan. Is that about right? 3. I have a wireless meat and smoker temperature guage. One probe for the meat, one for the internal smoker temperature. I calibrated the probes with boiling water and they both read 212 degrees. The MES is reading about 5 degress lower. Should I increase the MES temperature? Thanks!