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Old 05-02-2014, 02:54 PM   #5
ssv3
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Join Date: 07-25-12
Location: Los Angeles
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Thanks!

For the thicker cut steaks I hang them, close the lid and pull when IT hits at the doneness level I desire. For thinner cut steaks I place in on the grate with so lid on and sometimes lid off. Lid on sort of replicates a reverse sear approach and lid off is like direct sear. Either way they come out lovely!
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