Drip pan question

As long as there is 2-4 inches all around the pan, the smoker will work fine. Don't waste you time adding anything to the water, 99% of guys can't taste it over the smoke and rub anyway...JJ

You are Welcome. In general, Electric smokers are insulated and tight. They hold the moisture coming off the meat so no additional water in the pan is needed. Using it causes evaporative cooling to lower the smokers temp. Most of us MES owners just leave the pan dry with great results...JJ

As the meat moisture evaporates out of the meat and drips into the drip pan, it dries. That's obviously what we are trying to accomplish in many cases, such as making jerky. But what I have found, is you want to maintain some vapor in the box so that it will adhere to the meat and created a stickiness to the meat, its that stickiness that attracts the smoke to the meat causing it to create the smoke ring in the meat. Many add bastes while they smoke, this does the same thing, it adds that moisture for the smoke to adhere to. I have the best results when using water while smoking. You do not need much, because only so much can vaporize at a time. The water also actually helps to regulate the heat fluctuations in the smoker, creating a more even heat zone. Water vapor isn't as sensitive to heat fluctuations as dry heat. Anyway...just some things I've learned over my last two years of smoking. I've also noticed little to no effect of having any seasonings or other liquids in place of good ole fashioned water. Also, get the chips to smoke and water up to temp prior to putting the meat in the smoker.  Everyone has an opinion on this. Hope this helps.