Can anyone post some inside pics of their Lang and/or Diamond Plate cookers? I'm trying to decide between the two designs and want to know exactly how they handle drippings and heat/smoke dispersion from the fire box to the cooking chamber. I have read explanations but I want to *SEE* it with my own eyes if possible. I've emailed Lang to see if they can provide any interior pics but probably won't get anything before Monday at the soonest.
Thanks in advance to anyone who can help...
Thanks in advance to anyone who can help...