I used to have a WSM for smoking meat. I have now replaced it with a Yoder Smoker 640, but what I am now noticing, is that the meat seems to be much drier than with the WSM. My guess is that this is because with the WSM I used to always have water in the water pan, and with the YS640, there is no water pan. Have anyone else experienced this with the YS640 (dry meat)? Also, anyone have any experience with putting a water pan in the bottom of the YS640?