Hello. Have been grilling and smoking in a "kettle-style" grill for years -- love the results but areal pain to keep regulated. I also have a passion for hearth breads and have been considering building a wood-fired brick oven.[p]Saw a BGE the other day and almost bought one -- seems like a perfect vessel for brick-oven style baking 1-2 loaves at a time (I'm also trying to justify junking my perfectly good $400 kettle grill!).[p]Is there any source of information for preparing hearth breads in the BGE? Most specifically, what to do about injecting steam? I know the BGE claims concerning locking in moisture, but a loaf of bread does not have enough water itself to promote the proper crust -- can water be misted into the BGE without damaging the ceramic? (a pan of water won't do it)[p]Any data or experiences are most appreciated. [p] thank you!