I know what you're talking about, Greg, in the traditional smokers. You won't have problems with drying in the SI. I've smoked a bunch of turkeys in the SIs, with no pan, and they're always moist. One reason I don't use a pan is that the dark meat takes longer to cook than the white. So, by blocking the heat from below, you end up inhibiting the dark meat from being done at the same time as the white meat, and risk over-drying the breast meat by the time the dark meat is done.