So I've done a bunch of research on the site for smoking a turkey! I'm doing a trial run today (13 LB bird) so the Thanksgiving bird isn't a disaster! So I brined the bird using the slaughterhouse recipe on this site - for 12 hours (didn't feel I needed a long brine as the bird is already brined in an 8% solution bought from grocery) - mixed up some olive oil/louisina cajun spice/pepper/garlic powder/onion powder/seasoning salt - and covered the bird in this stuff... It's now in the smoker at 275 - 300.... Couple questions - I'm currently using the the water pan - is this needed? Or can I take out? I've seen both ways on the site...I don't have any sand right now...so it's either with water or without.. I typically use a spritz of cider vinegar/apple juice when I do butts/ribs - do I need to spritz the turkey - or just let it smoke? Didn't twine the bird - will do that on TGiving day though Any help here would be greatly appreciated...always get GREAT advice here...Thanks! I'll do some Q View once done... Thanks again!