posted on Jul, 18 2016 @ 07:31 PM
I'm late to this one, but...
I only cook on natural lump charcoal. I never use lighter fluid, only a chimney with newspaper in the bottom and the lump coals on top. Let
your chimney do its thing until your coals are 75% white, then pour into the grill and evenly disburse. put your top grill in and shut the lid. Open
your lower vent full and your top vent 1/3. Sprinkle your steaks with sea salt and fresh ground pepper. Slap the steaks on the grill... I have to do
this in two intervals in my house because my wife and son like their meats well done while my daughter and I like bloody rare (except game like moose
and elk, which I never cook less than medium while bear meat is always cooked well done.)