I cooked (3) beautiful 2" thick NY strips on Saturday, but they didn't come out so great.
I seared em 60 seconds per side at about 700, pulled em off and foiled 'em while I shut the egg down to about 400-450. I put them back on and cooked to an internal of 125 (total of about 15 minutes, flipped them every 3min).[p]There was a lot of smoke generated at the lower temp. Each time I raised the dome a thick cloud of smoke billowed out.
Some of the steak was ok but for the most part the steak flavor was drowned out by the smoke taste. We ate these for lunch and I was still burping smoke at dinner time. No one was too excited about them.[p]Any idea where I went wrong? Does the lump smoke more when you close the dampers down until it stabilizes at the desired temp? [p]Thanks!