Ed,
I know what you mean, sounds weird, but I had some baby backs he did. I like baby backs dry, Memphis style but I also like them wet, but these were just too wet. He did some beef that had the same issue. Maybe it was the user as opposed to the cooker, or perhaps just my taste buds.
The ceramics certainly have their following but for the love of Pete are they expensive.
Like I said in my original reply, I think what makes the Weber so special is the blend of performance (although not perfect, very good) and value. I just settled another case so I may splurge and buy the 18" to take up to my dad's cabin in the mountains. What are they running now? Like $350.00?
JKC