Katie and I header out to East Hampton for a weekend with the family. The forecast called for rain, rain, and rain so we defrosted some ribs and fired up the Lang Saturday morning. We also threw in some small briskets and later some chicken. I used a lot of apple during this cook to keep the smoke flavor mild. I also wrapped earlier than ussual. about two and a half hours into it. It worked out well, meat came out very tender, flavorful and not overly smokey.