I have a 9 lb bone in shoulder cooking right now. I met with the Stump yesterday and he had just finished one that was great. However we do things a little differently. He does not add water to the drip pan. I always fill mine up. He says I am steaming the meat. I say I do not want the smoke from the grease that burns on the drip pan if left dry. My meat is always very moist I get a good bark and have been pleased with my results. His meat was very moist and I did not taste anything that I would say came from burning grease smoke. So I thought I would ask what most of you do?