Hi all! New to the Forum. Will buy a New Braunfels/CharBroil when I have room -- for now using the Rival KC Smoker I got just after Xmas. I'll post a pic eventually of the spot I dug for it out of the 3 feet of snow in our front yard in NH! I've done 2 Boston butts in it so far -- first one not great, second one nicely smoky with hint of smoke ring, but I want MORE SMOKE! Using 2 cups of wood chips each time -- the second time, I did what someone described as the "comedy show involving 3-4 people", took the meat, rack, and drip pan out and replaced the chips halfway through. Gotta say, however, that there seemed to be plenty of smoke left in the chips I took out -- they weren't close to the "totally consumed" stage yet. Here's my question -- is it necessary to put water in the drip pan on this thing? Does the presence of steam help get smoke into the meat, or does it hinder the process? Thanks in advance, you all!