I have gotten into the habit of smoking a steak with plum wood either before I sear it or directly after I sear it. This one pictured I smoked for about 20 minutes in my GA on a wire 1/2 grate which was indirect. And then seared it for a minute either side on the CI grate on the other half directly over the coals.
Although the overall result is acceptable, I think the smoking process is cooking the steak a lot more than I want it to. I prefer them to be a bit on the rarer side.
But my dilemma is that if I reduce the heat for thw smoking, the grate won't be hot enough when I want to sear it. It just wont work!
Any ideas fron those that arw more experienced than me? (Which probably means everyone on this site.)
Sent from another planet using Mental Telepathy.