Thanks for your input.
Charlie that question has been debated around here many times. Some say the water only acts as a heat sync others say it adds moisture to the smoke chamber. Some say fill it with play sand and foil over the top and it will act as the heat sync without having to keep adding water. Some say add herbs and stuff and others say adding it makes no difference. Personally I add water if the smoker has a water pan like the directions say if they wanted me to add sand they would have called it a sand pan
You'll be fighting the water if you want higher temps though...many foil the bowl. There isn't any correlation between water in a bowl and moist meat...there is plenty of moisture in the meat so don't worry about drying anything out.
I always use water, but at times have used less water in my WSM for the higher temps. I have been wanting to try the sand and Hambone's brick suggestion for the higher temps.
I have also always felt that with the water steam, it would help to balance the temp throughout the temp, since humidity holds heat well. I have no way of proving it, just my impressions on it.
I usually use water unless I need to hot roast - then I just use the water pan as a drip tray. On most Webers the vents in combination can be a very effective way of controlling the temperature to quite a fine degree