How to Himalayan Sea Block

InfectedDAS

Hello everyone, it's been a while.

Got an Himalayan Sea Block for Valentine gift and I haven't been able to use it, so before anything goes wrong I should ask the experts a couple of questions.

I know it needs to rise to temp slowly in order to evaporate any moist, apart from that I'm lost.

Does anyone knows how to use a Himalayan Sea Block on the BGE? What I mean is if you're able to cook a 2-3in steak on it? If so, do you do it with an Indirect or direct Setup?

Do you close the Dome or just let it burn?

So many questions....

GrillSgt

Not avoiding the question but there have been numerous insightful threads on this since Christmas. https://eggheadforum.com/search?Search=Himalayan+salt+block

InfectedDAS

@GrillSgt thanks for the link but been reading 10+ and what I've learned is:

-Use a Direct Setup (no plate setter)
-Cook until 400-500, preferably the latest
-Let it cool with the Egg at the end of the cooking
-Can be cleaned with warm water or just use the other side for the next cooking

I haven't read anything about 2in+ steaks

GrillSgt

I would think you would turn once until your desired IT, definitely dome down. That said I'm sure there are better methods for that type of beef. Salt block seems more suitable for delicate proteins. 

InfectedDAS

The closest answer I've had is to use the Himalayan block for a reverse sear, from:https://eggheadforum.com/discussion/1175601/giant-ribeyes-reverse-seared

I guess I won't be able to cook 2in+ cuts on it, I'm somewhat disappointed.