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Unread 10-29-2010, 12:52 PM   #6
Smokin Turkey
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Join Date: 07-28-08
Location: Huntingdon, PA
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Originally Posted by Divemaster View Post
I've had my Lang for well over 3 years now and have never really had a problem with dry food... This goes for when I'm doing comps with just a couple of briskets and butts to a 100 pound hog...

BTW, no, I don't inject....
It all started when my first 2 butts I did I noticed they were considerably dryer than my butts I was used to getting off my kettle. I was spritzing with apple and injected them but they were too dry for me. Do you foil? I've never foiled a butt. I may try it after cooking with Chris at Smoketoberfest. (hope that wasn't a trade secret Chris) It yielded nice results although he has a vertical water pan reverse flow.
Cooking for the love of it.
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