Unclegus, have to totally agree, leaving these out, uncovered, is taxing on any grill's components. I appreciate the info on the Primo as I have heard the same from others I've talked to (That Primo is one of the best). I've also heard that the long cooking times really work to seal in flavor and juices and make the end results much more tasty and positive. I've also heard about the "Green Egg" enough to wonder if the brand names do make a difference rather than just the design type.
I also totally (reluctantly) agree with JTDAVIS and on this part I'm not claiming that I have any expertise but have at times come up (my opinion) quite lucky. Because of my inexperience is why I ask the forum members feeling that we have some more experienced cooks out there. Thanks for both your inputs.