Weird thing happened today. Fired my egg up for the first time since last summer ( it was left outside all winter). When it got up to 600 degrees it started pouring out all types of mositure from both the top and bottom damper. This was all before I put on any meat. Is this normal and why does it happen?
04-14-2013 11:26 PM
I have a Vision Kamado III Pro. And yes, it does sweat! I like the fact that their ceramic bodies maintain moisture and improve the flavor of the meat through super saturation. It helps to keep the contents saturated in a moist cooking environment and ultimately delivers a superior product in the end!
04-14-2013 11:34 PM
I feel bad for you.....going that long between firing it up.
I'd go bonkers.
04-14-2013 11:38 PM
Don't know about the egg, but I've reached an agreement with the spousal unit to use the weber once a week:wink: