I had a few questions for some that own a Weber Smokey Mountain 22". I have been looking at the reviews and realized that this is very popular smoker and am leaning on buying one over the POS one i have now. I did have a few questions that i did not find answers to on the forum. The following questions are: 1. Do you guys regularly use the crate above the water pan?? Does it affect temps or over smoke using this crate or do you just use the top crate? I have seen some articles and videos were people said they dont use it. 2. Can you use something other than water in the water pan? 3. While in a smoking run do you just leave it for 6 hours when doing something like a Boston Butt or can you still spray your meat in intervals (such as spraying spare ribs with apple juice every hour)?? If you spray your meat in intervals does it take a long time to build up temps between 200-250 again?? thanks!!