After 4 test runs, I finally got my Brinkmann charcoal/water smoker modded (read: enough holes drilled) to keep a stead 225-250 and finally try some meat on it. Saturday, I did a 5 hour smoke and cooked a 3.5 pork loin, and a about 1.5lbs of chicken thighs. HOLY CRAP! This was the best thing I've ever cooked (and probably eaten) in my short life. My whole family liked it, even the gf and mom who do not really like smokey flavors, but it was an instant hit, all thanks to this site. After doing this, I've thought of ideas to make my free Brinkmann even better, but I think it's cheaper to start building a UDS instead. My question is, what do UDS users do as a water pan, if they have one at all? I'm sitting here pondering it and do not recall seeing any with water pans, and that got me pondering why the Brinkmann even has a water pan, if most smokers use only smoke? What is the purpose of it, and do I need to factor this in to my build? BTW, anyone in DFW, I found a place selling food grade drums, USABARRELS.COM, so check them out if you need one, and if anyone knows someone selling something closer to Fort Worth, let ME know, haha. I'll probably end up driving out there to get one, though.