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?