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0 for 2 on Ribeyes, charcoal taste this time...

I'm new to the BGE, (5th cook tonight). Thought I'd sear a couple of Ribeyes... Brand new high que and a fresh bag of royal oak, 500 direct with grid on the fire ring. Steaks came out okay, not as chared as I would have liked, and a hair more than medium. That I can figure out. The major issue with these is that after two glasses of wine, I can still taste the charcoal... What's the brain trusts fix for avoiding the charcoal taste?

LBGE

BTFU!

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