Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
I decided to eat out of the freezer for the next two weeks. While taking inventory I found two nice size lobster tails. Any suggestions now to cook them so they don't dry out? Please share your temp and technique. Thanks!