When I’ve made my mind up to grill or smoke weather doesn’t get in my way as you can see. A friend suggested I try throwing a hickory log on the charcoal to improve the already great taste of my steaks. I did it here as you can see and these rib eyes
turned out terrific. Honestly, they are the best steaks I have ever eaten. My prep includes getting the coals perfect then getting the hickory log up to a slow flame before throwing on the meat. I use Lea & Perrins Worcestershire, Monteal steak seasoning and butter. They’re ready to turn when they no longer stick to the grill. Same seasoning on second side.After the second side is done I drop the charcoal bed down and close the lid and let the smoke sink in. My wife likes meat well done, which in my opinion usually ruins it. However, I have learned to make a well done steak tender and juicy using the slow heat once the charcoal is moved lower. I couldn’t believe how much better they were with the hickory smoke. Hope this helps a little.