Did my first cook yesterday. You might recall that my plan was to do steaks at high temps. After reading several newbie's difficulties getting up to high temps I was determined that this was not going to happen to me. I studied every strategy for achieving screaming temps and employed them all. Unfortunately I succeeded too well. Humpty pegged 750 within 15 min! Feeling pretty proud I commenced my cook.
The subjects of this experiment were two 1 1/2 inch ribeyes. I seared them with no top and the vent wide open for 3 minutes and then flipped them. They looked pretty charred but I pressed on for another three minute sear on the other side. After this I shut it down for a 3 minute dwell and then pulled out my brand spanking new Polder. Boy was I shocked to get an internal temp of 150 which was way too done for my taste. I guess a kinda got carried away with the temp. I have no idea how hot I got but boy was it ever impressive. How should I proceed with my next cook? Should I try to get the temp back down to about 700 or should I just cut back on my sear times. Remember, these were some pretty thick steaks. If temp control is the answer should a put on my daisy wheel or just use the lower vent?
Despite the flame-thowing, the steaks still tasted great. Already looking forward to my next cook! Thanks in advance for your help.[p]GeoM