Don NICKLES
TVWBB Member
My steaks are pretty good. Maybe perfect (buy Good steaks,salt and pepper to room temp, cook to 135, cover for 5 minutes or so, A1 sauce. Is there any advantage to using a sear burner? I am assuming you would just start it on the burner...Also as far as using smoke wood I am undecided. If I use a light smoke wood I like it but if I don't use wood i don't miss it at all...what is the consensus?