If you have a chance and want to try something new, cook a 'caveman steak'. All you do is get your lump charcoal really going then fan off the ash and put your steaks directly on the coals then cook to your desired done temp.


Caveman Steak

I prefer mine over a hot mesquite fire.

In my weber it is easy to get a wood smoke in cast iron, I did it just this past weekend with some food.

Fellows, you can’t get that taste of the licking flames hitting the steak or fat on a good ribeye if you put a barrier between those mesquite coals and the steak. You will just get a smoke smell. It’s that action of the charred buttery skin and fat that tastes so good. And that mesquite fire is burning at 2,012 degrees— not 600 or 800 in a pellet grill. It’s not easy to duplicate that flame.

^^^^agreed^^^^

Bada Boom