It's how I like to do my steaks. The more time you spend over direct heat, the more cooked through they are going to be. I prefer to give mine a good sear/near char on the outside, then move them to indirect heat to get them to the desired doneness if needed.
What's your method for getting a nice hot bed of coals going?
I'm cooking up some ribeyes tonight and want to get a good sear on both sides, then move them off to indirect to cook through a bit.
Suggestions?
I just joined the club as well with a brand new one from craigslist.
Anyone care to give me a crash course in using this bad boy? Tips and tricks from seasoned vets?
So far I've done hot links, thin cut pork chops and some spare ribs on there. Other than the ribs I've been happy with the...