OK - How does the Egg keep foods moist while cooking? Is it the fire of the lump for heat? The ceramic I ma sure aids in keeping the temps steady but heat is let out through the top opening.
I used to use a Weber gasser that always dried the foods out.Even at a recent tailgate, I tried grilling (Coleman Road Trip propane gas)dome chicken legs using Dizzy Pig Tsunami Spin and I hated them on the gas but love them on the Egg.
Just want to know why I am addicted to this madness of the Egg.
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,