After a few months of low and slow, and grilling, I decided to set up for STEAK !! YAY !! Weird thing happened. As I was bringing the egg up to sear temp. the heat started to force water though the top of the dome. I'm talking brown water right through the glaze. A few wipes with a rag and it was over. Normal and no worries?? or not?
More meat please !! :-)