\It won't work with a full bed of charcoal. J has a good idea or you could use a half bed of charcoal and use both sides of the grill. Depending on what you are cooking, you might not have enough room.
Might need to do a two-step. Start with just a few coals and some smoke wood to maintain around 250. Cook until 100 internal, remove from grill, blot dry and rest, add more charcoal (or a lit chimney) and get the heat to afterburner level, put steaks back on and sear. A 15 minute (or so) rest while you're stoking the fire won't harm the result.
Jeff
Not only with the 15 minute rest "Not Harm" the results but when it comes to doing the Reverse Sear method it is the preferred way to go. Resting the steak while bringing the temp up to sear range means that after the sear you do not have to rest the streak again and can dig right into a warm piece of meat. That is the way this method was designed originally and it works for me.
That's how I do it too, Steve. It usually takes about 15 minutes or so of low and slow to get the steak up to around 100 internal, which is just enough time to put a little mellow smoke into the flavor (I use pecan). And I'm a big believer in the rest period. The sear takes a total of about 3 minutes and adds just the right savoriness to the finished product.
Do you blot the steak dry after the rest and use a little oil or butter for the sear? Do you add any salt or pepper at that stage?
Jeff
Hey Jeff,
I salt the steaks for upwards to an hour before the cook and let sit on a plate on the kitchen counter to de-chill and allow the salt to work into the meat a bit. Always tastes good and not too salty. I then blot dry to remove the moisture brought to the surface of the meat from the salt before starting the slow cook. I then blot again after the rest and apply a light coat of oil before searing. I used to pepper just prior to putting on the grill but I have decided I like to wait and apply the pepper after the cook just before serving.