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Open or Closed?

BigBadgerBigBadger Posts: 461
edited 8:54AM in EggHead Forum
I know what the BGE marketing and literature says but I'm curious what the current EggHead Forum folks are doing with regards to grilling steaks. Do you like the lid open and a roaring set of coals, or closed and semi roast the steaks? When a steak is too thin I've overdone the dang things a few times now. (silly butchers cutting steak less than 2")
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Comments

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    I have gotten into the habit of closing the dome during the sear (each side) and closing the dome during the roast if needed (each side).

    My experience with the dome open is if the lump ends up flaming the flame burns the seasoning.

    GG
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  • gdenbygdenby Posts: 4,514
    A down side of having the dome open is that if you are getting the coals hot enough to sear, or just fast cook steaks, you will be sending a column of very hot air, if not flames right into the top gasket. I have singed one of mine doing just that. So, for me, dome therm at 600 - 800, dome down except for seconds needed to flip the steak.
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  • fishlessmanfishlessman Posts: 17,103
    ill leave it open but if the flames get going too much, close it. im in the habit now of salt only for the sear, then pepper while its resting before the trex roasting stage.
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  • RRPRRP Posts: 15,557
    since I'm a devout fan of hot tubbing my steaks then the only real reason they go on my egg is for sake of the sear. I also get my small egg to 700 to 725 before I start the quick cook. Since I also like a cross-hash of grill marks I'm moving pretty fast so I no longer close my dome. It's 45 seconds, turn 90 degrees for 45, flip for 45, and turn 90 degrees for 45.
    Ron
    Dunlap, IL
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  •  
    Are you doing a reverse sear?

    Kent
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  • fishlessmanfishlessman Posts: 17,103
    sorry bout that, edited the post, i pepper just after the sear is over then continue with trex rest then roast then rest. i did find early on if you burnt your seasonings a little, lightly scrape them off and drizzle a little balsamic on during that middle rest fixes things up and takes that bitterness away
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    Thanks, I never thought of putting the remaining seasoning on after the sear.

    Kent
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  • fishlessmanfishlessman Posts: 17,103
    no burnt pepper and the steak sweats the seasonings onto the steak during the initial rest
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  • I agree with GG. I always close during sear and for the roast. Always end up with a burn if I go any longer.
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  • Good point. I've not had to concern myself with the gasket yet.
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  • Try some Grains of Paradise with the pepper. They add an interesting taste sensation. We quite like them but they're not cheap.
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  • WanabeWanabe Posts: 355
    With the lid open you really have no control over the temp. I always close the lid.
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