I have a Smoke Hollow Pro 44" propane. I've had an understanding that the water pan helps keep the meat from drying out, so I've always used the pan in this and my previous ECB. Run it about half full of water and lined with heavy duty foil to make cleanup easier. When I had the ECB it needed occasional refilling during a cook, but I've never had to do that with the SHP even in longer cooks. Recently I've read a few older posts from people who don't use water, instead keeping sand or pea gravel in it. Some have mentioned sand or pea gravel making a good heat sink, but being a newbie I'm not sure what a heat sink is or what it does.
Do you use water in the pan, sand, or something else... and why? What have you found are the advantages or disadvantages of water or something else in the pan? Also, what is a heat sink and what effect does it have? I've also seen mention that propane creates moisture and eliminates the need for water.
Like a lot of things of course, it'll be a matter of personal preference. I'd like to learn about the options and decide if I should continue with water or try another method.