Our family went to our friend's family's house for dinner last night. They have an $850 gas grill that is very nice. He had a bunch of pork loin chops to cook, so I told him I usually sear them hot, and then dwell for a bit. We tried the same technique. The grill was pretty hot and they seared up fairly nicely (not quite as quickly as humpty). Then we moved them so they weren't over the flame, brushed some finishing sauce on, and let them go a few more minutes on low.[p]Now it is more clear than ever that the egg's results are far superior. The chops were not tough, but they weren't juicy either. Not sure what it is about the egg that works magic on simple short cooks like that. I wonder if it the higher searing temps, or the fact that the dwell time is in a moist environment???[p]All I can say for sure, is that even with good technique, ol gassy has a pretty tough time measuring up.[p]Hope everyone is having a great weekend!!