That's what they say...and it's true to an extent if you're going to cook fast over high heat. But there's no denying that slow cooked meat in a smoker is juicier than fast grilled meat. So you start cooking it slow to retain the moisture, it stays juicy, and then you sear it really hard right at the end to seal in all that moisture. It works like a charm. And a lot of it really comes down to what temp you cook your meat to as well...I don't care how you do it, if you grill a steak or chop to 180F it's gonna be dry no matter what...but you pull that bad boy off at 135 or 140, yeah you're gonna be sittin' pretty. It's an adapted method from sous vide cooking if you've ever heard of that or done it.
