Anyone? And why? How is yours setup/positioned? Watched Mad sciencd bbq's video on youtube about the water pan and then his video on pallet vs offset and the smokeyness. Interesting from his findings about how much moisture is let off over a peroid of time burning wood vs burning pallets.
I use one when I smoke on my Traeger. The video by the Mad Scientist gives a fairly decent explanation of why one may want to use one.
What is the difference between a drip pan and a water pan? And why do I need some humidity when I make barbecue in the first place? Find out here along with tips on indirect grilling and an answer to the question: What should I put in my water pan on my grill or smoker? Hint: It's not wine...
Lots of pros and cons but the proof will be when you smoke one brisket with and another without. So far I have never needed to as I watch my internal temps closely and do not overcook, but in reality, it can't hurt.