Quote:
Originally Posted by Bob Wiley
I love my BGE, but I think that arguement is a bunch of hot air.
Overcook and it dries out just like any other cooker.
Watch your time and temps and it does a good job just like any other cooker.
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Same experience here. Eggs have many fine attributes but I cannot detect any difference in moisture between my egg & my kettle. A good example is doing chicken breasts at lower temperatures & indirect, absolutely indistinguishable final product between the egg & the kettle. I've eaten pulled pork, ribs & brisket off of all varieties of cookers & cannot detect any moisture benefit attibutable to ceramic - the ability of the cook him/herself is really the dividing line between good & not so good bbq
