Between this thread and being inspired by a coworker's amazing brisket, I've been researching pellet smokers for the past several weeks. One thing I've read is that the final quality of the meat varies depending on (among many other things) the ambient humidity. Being that it's generally so dry here, do you guys add water pans to your smokers while cooking? If so, do you use a big pan / small pan, refill every X hours, etc? Is there anything else you need to do to adjust things for Colorado smoking?