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In Reply to: Ceramic Cooking posted by Eggguy on August 06, 2008 at 11:38:38:
Don't you like not having to mind your Egg on a 12-16 hour cook? All you need is a Maverick to monitor it and you're good to go with not having to reload lump (I occasionally have to stir if the temps dip down, not more than once or twice a cook though). You can also cook from 200-1000 degrees on ceramics and that kind of versatility is hard to match.
My issues with ceramics, besides price, are transportability, fragileness, and capacity issues. But, then, nothing's perfect...