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Porus Egg??

XLentEGGXLentEGG Posts: 202
edited February 2012 in Using the Egg
Weird thing happened the other day. After a few months of low and slows and grilling, I set up for STEAK!! YAY !!. When I was bringing the egg up to searing temp, I noticed that there was water actually being forced by the heat through the top of the egg. I mean actually weeping brown water though the glaze in the dome. It was enough to have to wipe it a few time with a rag. Normal and no worries? Or not?
Yes, this is the biggest one they make.

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