So Confused

The "water pan" is only used to infuse flavor via steam. CS smokers are best quality and very tightly constructed and will hold moisture. Check out some articles at Charcoal Store if you haven't already read their reviews.

Water pans actually were an option on the old models also.

Don't need one as the design is so efficient. As TN said, it's more an infuser (never need to infuse myself) so I wouldn't recommend one if someone asked me.

When I get one to test, I'll let you know, with the new models, but I can't see a "need" for them.

Tn went to the link, can't find anything that relates to either question Nice add for cookshack though.If you can send the links at this site that answer my questions it would be greatly appreciated, thx I'm not good at computers

basically to your question #1 no water is needed and question #2 CS does have the infusion reservoir if you want to try using wine, juices, etc, to infuse flavors.

Try a CS seach with the word "infusion"

Hey BigDogs,
I recently cooked a butt for about 20 hours. It was my first cook. I never cracked the door open even once. When I finally did, I was worried that it would be dry. While it did look dry on the outside of the butt when I finally opened the door, the meat was so moist and tender that it was actually falling apart when I went to pick it up out of my CS...good thing I had some Bear Claws to help me. The dry part on the outside was just the "bark" and the meat was a big hit with my family.
Don't worry about needing water..only if you want some flavor do you need it.

TN I did the search, thank you. After reading I have to agree with Smokin, no need for it. I have one on order with cs , I will cancel it.Thank you all again for your kindness and time.