I am a proud Weber Kettle guy. Love cooking over the coal. Do 15 hour smokes to 15 minute burgers.

For ribeye, love thin cut for 1-1.5 minutes a side on my cast iron in the house. Made plenty on the Weber, but i default back to the thin cut on cast.

How should I be making these in the kettle?

Edit to add, I am looking to do thick on the charcoal.

Last edited by nemotheangler; 09/04/22.
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