Interesting Observation on my Egg

sprinter

Hey all,[p]I was smoking 6 salmon fillets Tuesday night and saw something interesting. At about two hours into the cook I opened the lid of the egg to baste the salmon and noticed that the inside of the lid was literally little droplets of water. I was cooking at 180-190 at this point, indirect, NO drip pan, with just barely any top or bottom vent open at all. I've never seen this before, or paid any attention to it if I have. Talk about moisture retention, that was neat. When I opened the lid the little droplets actually rolled down the back of the egg. Anyone ever seen this in their egg?[p]Troy