In a Vertical Smoker: In a vertical smoker, the heat source is going to be at the very bottom and several grates/racks will be above that. So, your water pan should go on the bottom rack, just above the direct heat and your meat will go on the racks above that.

Vertical water smokers: These types of smokers usually have a dedicated water pan that is placed directly above the heat source. The water pan serves to create a moist environment and prevent the meat from drying out. It also helps to regulate the temperature and prevent flare-ups.

It’s simple, a water pan is used to keep the smoker humid, making the meat moister throughout the whole session. It also allows more smoke particles to mix with the moisture on the meat and adhere better. A water pan helps anchor the temperature to your sweet spot, as it takes more energy to raise or lower the temperature of water compared to air.

The main benefits of using a water pan in your smoker are: Works as a heat sink to help keep the ambient temperature down. Helps with temperature stability. Adds humidity to the smoker which can condense on the meat. Since smoke particles are attracted to wet surfaces, you can potentially add more smoky flavor to the food.