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newbee cooking steaks

Hello, i was hoping someone can help me with my steaks. I am a new Egg owner and tried cooking steaks the other night; they came out tasting like carcoal? i used the receipt simple steaks on the forum. After i seared the steaks i closed everthing down and continued to cook them for an additional 4 min. I beileve this is where i created the smoke flavor, by snuffing out the coals. On a side note the steaks were juicy and done just the way i like them (med-rare) but the falvor was not good (lump charcoal falvor). Any suggestions or helpful hint would be very appricated, i plan on trying again tonight but at $60 a pop i would like to get it right.


  • hankhank Posts: 84
    Hard to say what might have caused the flavor. I have found that some lump is less inclined to offend than others. One thing to consider is that when you are high-temping steaks make sure ALL of the coals are lit and lava-hot. Shutting things down with some smoldering lump can produce some off flavors...
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    go here, read this. i suspect closing the egg completely with the food still inside would give some yucky smoke to your meat. hope this helps happy new year
  • BipBip Posts: 2
    Thanks, i have heard of the nakedwhiz sight but have never visited it. Thanks for the suggestion.
  • BipBip Posts: 2
    I think you hit it right on the head. Remembering back i did have some of the carcoal that was not fully lit but the temp. was o.k. so i didn't think anything about it. do you have a suggestion on how to make sure all the coals get lit in a resonable amount of time (maybe i had to many)? I did steady the temp. of 725 for nearly 1/2 hour before putting the steak's on. Thanks again,
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