On a recent trip to Lowe's, I noticed this sign on one of the gas grills for sale outside.
2) How do you measure juicy? What's the unit?
3) What about variation from user behavior? Surely anyone could cook the "juice" out of food if they grill it on high for 30 minutes.
4) And "up to" suggests less juiciness less than 50% higher is not only possible, but is the maximum. So what's the distribution?
Any other methodological problems with this claim?