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Question for Lang owners.....

post #1 of 7
Thread Starter 
Do you all fill the pan under the grates w/ water,apple juice, etc. or do you just leave it dry? And just maybe sit a water pan on top of grate?
post #2 of 7
Hog, i do neither... I just cook with the drain closed.. As the juices drip into the drain it creates all the moisture i need...Also when the juices hit the turning plate, it steams and sizzles, no extra moisture needed in my opinion...... Have fun with your new toy !!icon_mrgreen.gif
post #3 of 7
Thread Starter 
Makes sense, fixing to head home and season mine so i can smoke this weekend on it.
post #4 of 7
Bump, I am curious about this one also.
post #5 of 7
I haven't but am also interested to see if anyone has and what their thoughts on it were
post #6 of 7
I have always just opened the valve and put a small pail under it but now I am curious.
post #7 of 7
I did a smoke last weekend, 2 7-8 lb butts and a 12lb and a 10lb packer brisket, I poured about 2 gallons of water in and let the vale shut, I did not taste or notice a difference in the meat compared to no water but I have not used the Lang allot, I do a half dozen rib fests during the summer and I am going to try ribs that way also
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