Clint
TVWBB Olympian
Use lots of coals piled nearly to the grate - 3" below grate maximum. Leave the lid off to get the coals red hot & on fire, slap down your salt & peppered steaks (my choice), cover & walk away for a 3-7 minutes, rinse & repeat. Modify if needed LOL.
I like smoke wood mixed in the coals. I also like smoked baked potatos (u will too i bet).
I usually just use the smokey joe gold because it's easier to get the coals close to the grate, but the best steaks I've ever cooked were done on the WSM with the middle section out, grate resting on the fire ring, & a hot as hell fire. Threw the Prime Porterhouses on there probably 7 minutes per side with quarter turns for the X. Perfect rare.
.75 chimney minimum briquettes I'd expect. I always just pour some fresh coals in if there isn't enough.
I like smoke wood mixed in the coals. I also like smoked baked potatos (u will too i bet).
I usually just use the smokey joe gold because it's easier to get the coals close to the grate, but the best steaks I've ever cooked were done on the WSM with the middle section out, grate resting on the fire ring, & a hot as hell fire. Threw the Prime Porterhouses on there probably 7 minutes per side with quarter turns for the X. Perfect rare.
.75 chimney minimum briquettes I'd expect. I always just pour some fresh coals in if there isn't enough.