What's wrong here - Weber Kettle Bad Cook


 
The only things that come to my mind is that was a really long time to sear a steak and possible ash. I usually do the reverse sear. Cook them to about 115 indirect then sear them for about 2 minutes per side over the hot zone and they usually hit 130 or so and have a decent crust.
The other is if you swept the ash between cooks. Maybe some wind could have kicked some up?
I am sure others will chime in with better ideas.
 
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