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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 !!
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