Too many steacks

Knauf

I'm late with this post but have a question. Last week I cooked about 12 aged steaks for the family on my large. Had the unit to about 450-500*. The steaks all had a slab of fat about 1/2" thick on one side. cooked all to med and found that they all tasted of acrid smoke from the fat. Had lots of smoke from the daisy wheel and flames when opened to turn. How do yo9u avoid this problem?

Richard Fl

Did you let the fire settle out and get rid of the new charcoal smoke?

Little Steven

Knauf,

Like Richard said but I have had some South American lump that did that regardless of how I did them.

Steve

Knauf

I used RO lump (north american style) I let the lump get to temp and waited about 15-20 minutes. I was really surprised how "violent" the flame and smoke was while cooking. I usually don't get much flaming while cooking.

Knauf

I used RO lump (north american style) I let the lump get to temp and waited about 15-20 minutes. I was really surprised how "violent" the flame and smoke was while cooking. I usually don't get much flaming while cooking.