Gregg nailed it. You run no risk of "steaming" your meat. What you will not miss is the drying effect of charcoal or wood. You will find many "traditional" smoker techniques just aren't necessary with these smokers (Lazy Q).
One of the hardest hurdles new owners, with a solid traditional smoker background, experience is letting go of the techniques you have always used. Gone will be all the time foiling, spritzing, mopping, checking, testing.... you get the point. Initially, I tried 3-2-1, or 2-2-1 ribs, until I decided they are so much better naked and allowed to do their thing with as little human intervention as possible!
Here's what you'll have to do to replace all the things you used to do when smoking with the BGE:
1. Spend time with the family while the meat smokes.
2. Go get a haircut; the smoker will be fine.
3. With ribs, you can get in 9 holes of golf, or at least some time on the driving range. With butts or briskets, go ahead and play 18!
4. Spend time doing whatever you like, other than tending the smoker!
These are all about the meat prep, not the "process" of actually cooking. When you see how easy it is, you'll undoubtedly find yourself smoking some great Q much more often! Welcome to the club!
