Soak your chips and distribute amongst the coals. I gave up on chips long ago, chunks provide better and longer smoke. I would leave chips for the chicken and fish, for a short lived smoke. As for the pan, IMHO it does not make a difference in your food. The water is used as a heat sink and does nothing to help moisture. By adding flavors to the water I think you are wasting your time. I've tried them all......and I run it dry.
BTW...i'll be posting a pair of battle tested, 18.5 wsm's for sale, hopefully intending to go to a new team for a real good price. Plenty of walks in them and plenty more to go.