While Qbabe is away, I am cooking on her egg (don't tell her!). I am going to cook some boneless pork chops, maybe 1/2" thick, that were in the freezer. We haven't done these in the egg, but when we did them in the past, on our old gas grill (now a storage table for the egg stuff), they were always dry, and awful. So the questions... direct, or indirect? What temp? How long? I am going to try an Adobe marinade out of Raichlen's book.[p]Thanks!