I recently purchased a master built gas smoker. My questions are what would be better running with the water pan filled with sand or water. Ive seen sand can help with temp control I noticed when mine ran out of water the temps would stabilize nice, so does the water pan really help keep the meat moist or is it ok not to use the water pan? Ive also read that someone else uses a cast iron pan for wood chips instead of the box it comes with has anyone used this method or a different one? Your input would be greatly appreciated thanks.