I've been cooking on my medium BGE for a few years -- nothing very adventurous but good. Chicken, steak and vegetables -- just figuring it out as I go.
So I saw a video by mempey on youtube about searing steaks on the BGE and I saw some things I hadn't known about, chiefly getting the Egg screaming hot for a good sear and then closing all the dampers and letting the meat sit for a couple of minutes.
Mempey used a small Egg. His temp was between 6 and 7 hundred as I recall, two minutes per side, and he left the meat on the grill, vents closed for four minutes.
I got two very nice thick strip steaks ready with a little chipotle rub, brought my medium Egg up to 620 or thereabouts, and seared for three minutes per side.
I like my steaks rare, and the wife medium-well. I figured that steaks this thick (11/2 inch) a little longer might work better.
When I turned them they looked pretty black and after a four-minute dwell they were charcoal.
Mine was inedible, or at least no fun.I mean, a certain amount is what we're after, but this was incineration and the meat was way overdone. My wife's was still a little pink and after she scraped off a lot of carbon she said hers was good.
So my question is: does the medium Egg pack a bigger thermal wallop than the Mini. What else might I have done wrong? Lower temp? Less time?
Counsel from the wise ones is appreciated.