Aloha all, I am after a crisp skin on the chickens I'm about to place in the smoker. I'm working on getting the temp in there to 325 degrees. I've got a thermometer to check the smoker temp and chicken temp. I brined the chickens for 12 hours, so the good stuff must have migrated into the meat. Do you think I still need the water pan in the smoker??? Yes ....I am a newbie....Much Mahalo (Thanks) :>)