I saw on the NBC Today show that a lobster/clam bake at home could use a charcoal grill with seaweed to provide the moisture for steaming just like you would on the beach. I want to try this on August 9th and wonder if anyone has done this on the BGE. I plan to get the lobsters and clams from Maine by Fedex along with several pounds of seaweed. I'll get the fire going and try to hold it at around 300 degrees. Then put on a layer of seaweed; then 6 lobsters (that have just been killed); then more seaweed; then clams; then seaweed; then a layer of muscles; and top with more seaweed. Maybe 12 to 15 minutes they should be steamed and delicious (I hope). [p]Has anyone ever tried this on the Big Green Egg? If so can you offer any suggestions??[p]Thanks!