I posted a comment yesterday that I had never seen my egg sweat...well so much for my timing.
Last night I stoked the egg and got her going for my London Broil adventure. When the dome temperature reached 600, it started sweating! Couldn't believe it![p]The London Broil, incidentally, was eggcellent. It was about 2.5 inches thick, so it took some time to cook, but once I took it off Mr. Dumpty, the taste was worth the wait. The marinade I used was the one listed in (excuse me for this) the BGE cookbook. It was great.