A friend recently bought a large BGE and called me about poor cooking results saying he was not able to brown chicken or sear steaks so I said I would drop by and see what the problem was. I am thinking poor air flow,too little charcoal, etc. Egg was assembled correctly and all looked good. Told him to fire it off and let's see what's going on. Egg seemed a little slow lighting up but with a long extension cord and a electric starter i'm thinking voltage or amperage drop no problem temp comes up good so let's cook. Chicken quarters that were basically dry go while there was still a little smoke, Soon smoke was pouring from the adjustable lid and from where it rests on the dome. I'm thinking that's odd so I opened the Egg and it must have taken 45 seconds for the STEAM to clear to see the chicken! Friend says it is that way no matter what he cooks on the Egg. Everything is STEAMED ! And the STEAM continued thru out the cook. Dome thermometer is ok and he is using Royal Oak Lump.
He's thinking high humidity as he lives on a Bayou here in Pensacola I told him no way as I live next to the Bay and another Bayou here in Pensacola and many here have Eggs on there boats. His wife is not real proud of his new flower pot! Any ideas ?