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My awesome wife gave me a large Green Egg for Christmas and I love it. We have used it almost every weekend. Great experience with Burgers, Wings, Boston Butt, Ribs...Except tonight's four NY Strips (1.5") .... I researched several how to's online, but ran into some trouble. Prepped Steaks correctly, cleaned out firebox and used fresh large BGE lump for optimal 650 temp after 20mins. Bought a cast iron grate. Game Plan: sear each side 2 minutes, close vents and cook 4 minutes like an oven. Problem was too much fire. I knew the steaks were going to get completely burned. So I seared probably less than one minute total each.....nice grill marks, but I new they were not on long enough. Closed both vents and the egg was pumping big smoke. I birped egg when opening and still a large fire ball erupt 2 seconds later. Installed center plate to protect & oven cook steaks. Ended with too much sear and a chemical taste. Too much lump ? ( filled .5" below line) Coals must settle? Suggestions.


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