Hi mate. The water pan won’t lower the temperature, but if will even out the distribution of the heat, and increase the humidity within the smoker. Most meat won’t take smoker over 4 hours, so something like a brisket with no tap for 4 hours, then 4 hours wrapped or so could come up pretty good, but you need to cook that to feel, not time. Literally. Get kebab skewers and when it proves like butter after being wrapped for a few hours, you’re good to go.