Question re water pan

[mutts]

I have a propane smoker that I have retro-fitted with a needle valve as per Big Guy's recommendation.
Awesome results on holding low temp.
Before I jump in and fill it up with product, I am wondering.......
Some recipes advise...
Run at 130F - no smoke for 2 hrs to dry casings
Increase temp to 150 for 4 hrs heavy smoke.... etc increasing to 170 untill 152+ internal.

Do you put water in the pan, or run dry????
I'm thinking if I run it dry, I could end up with tough casings (?)
Guidance would be appreciated.
Thx
Mutts

[johngaltsmotor]

I'm still a relative rookie but I've never heard of anyone wet smoking sausage. You want the casing dry so that it remains sticky so the smoke particles accumulate. The meat inside will provide enough moisture and the temperature is low enough that it doesn't really dry out.
I've got a water smoker that I use wet for pastrami/turkey legs/etc but just dry smoke for sausage.