Grilling

1. Always leave vents in the bottom open.

2. Make a pyramid with the coal.

3. Put fire started in the center/inside the pyramid.

4. Wait 15 minutes until coal is white.

5. Salt the steaks at least 30 minutes before and keep at room temp. Ideally, dry-brine overnight, un covered.

6. Thin/normal steak

   1. When hot, put the meat on the coal, sear for 2 minutes each side.
   2. If not done but color is good, move away from coal and add the lid until done (54c).
   3. Let rest for 5-10 minutes.
   4. Add pepper/butter.

   Thicker steak

   1. Reverse sear: keep a section of the grill without coal under it. Put the steak there.
   2. Lid on, open vent over the steak.
   3. When almost done, put over coal/flame.