Hi everyone- I just picked up my first offset smoker (horizon 16in). Not totally new to smoking, but I am brand new to the non electric world...I've never used charcoal/lump etc ever (on any cook). I will no doubt be learning a lot over my next few cooks. I mostly cook ribs because they are my favorite, but I've dabbled in other bigger cuts. I always used the water pan in my MES, which generates lots of humidity. So here is my question...is it recommended to use a water pan in a steel offset like mine? I'll be adding juice to the foil during 221, but generally speaking (not just ribs), is water recommended or no?