Got one on the front page-! Grilling the perfect steak

mollysue said:

Just finished reading your informative article. I have some questions about the mechanics of the roast/sear.. While roasting the steak , are you using a Woo2 to raise the meat? How do you raise the meat "vertically," as mentioned in your article. when you go to the sear, do you remove the raised grid and then put in a lower grid on top of the fire ring?

Looks great and i want to try it. How do you do hamburgers?

@mollysue- I used the Woo in this article, and almost all of the cooking I do on my small.  On my large I do not have a woo or any other type of adjusting tool so I will roast atop my half moon, or even put a couple of bricks on the grate with another grate on top.  The idea is to use the radiant, oven effect for a smooth, even cook.  On the sear, I again do not have a formal set up.  I can either go back to grate level to sear which takes moving some hot stuff around.  I have also gone caveman (directly on lump) or put a smaller grate very close to the lump for an extremely hot sear.  I am sure there are much easier ways to do it-