For you pros this will undoubtedly sound weird, but I generally just smoke chicken halves because we like a heavy hickory flavor. I put two water pans on the bottom rack to catch the drippings and get the smoke flavor. This water is then used for making soups or stews. Yum. It sounds as if I won't be able to use a AMNS and still use that much water. I'm just using a large shallow pan (electric stove burner cover) that sits on the burner right now for my wood chips as my MES 30 analog chip pan just doesn't work. I could also use a recommendation for a good thermometer for food and oven temp as mine has left this mortal coil.