Greetings! I'm having some sort of psychological issue being reluctant to use my large BGE to grill a few steaks. I keep thinking that I need to keep our old Weber kettle, because the grate is so much closer to the charcoal.
Talk me into firing up the BGE to "just grill 2 steaks" please!!! Any tips to get that nice seared surface that I want, and that I think requires the meat to be much closer to the coals??