Quote:
Originally Posted by 00Sebby
1.5. Just kidding. This was one zone though there is usually a spot hotter than the rest unintentionally. Steaks go so quick I don't try to do zones on them. These were in the dark so I was really just guessing at doneness and they turned out perfect.
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oh ok
it's just a little frustrating as a noob in this area...
basically, i bought the book off AmazingRibs website, and the author swears by 2-zone for steaks and most other foods.
Then, you meet people like yourself who don't use it and still have perfect steaks etc.
I guess more than 1 way to skin a cat
