Red meat I put gravy in the bottom, never turn it or owt. Chickens I just put in whole with nothing else added, always get a good pint of stock coming out during cooking. If I'm feeling daring I cut a couple of lemons in half and pop them in around it. Everything except pork and chunky veg gets cooked on low (pork should always have a good 4 hours on high then turn down due to the risk of parasites, veggies like carrots, pots, squash etc need high to cook through).