Harley - Welcome and hope you join the ranks here. No end of free advice. I use the water pan during the smoke only, usually about an hour, and then I pull it. I try to keep the temp between 170 and 180. The amount of time depends a lot on the size of the load, the thickness of the meat, etc. You'll find that you need to rotate the racks a lot and just test the meat when you do it. You want it to still be flexible, but not so dry that it cuts the inside of you mouth when you eat it. I usually end up eating a half dozen pieces during the process. I have had some loads take up to 11 hours to finish up, but it's worth it.