Smoke with steaks?

[CandySueQ]

Everybody does it different! There is no wrong or right way. I cook steaks (usually hand-cut tenderloins) over lump in the BGE (at 400 degrees) on Grill Grates with pellets in the channels right before the steak goes on. There's just a kiss of smoke. I do dry brine and season right before cooking. If I forget the pellets, the steak is still good. If I miss the dry brine, that I do miss! There's a depth of flavor that's missing.

[CeramicChef]

CandySueQ - i've never heard of pellets in the GG channels. This I have to try soon. Thanks!

[CandySueQ]

Works! If I want a hearty smoke black walnut -- it's like hickory x 10. Not good for slow smoking (goes bitter) but puts a hickory-ish blast on steaks medium rare.

[Mosca]

I wouldn't smoke them, they should get just the right amount of wood flavor from the charcoal. And, I don't dry brine, to me that gives beef and pork a hammy texture I don't care for. I salt right before cooking.

[martybartram]

When I dry herbs I keep the stems/branches after removing the leaves. I put a bunch on the direct side of the grill when I put the meat on and then add another bunch with a little fresh cut herb about 5 minutes before moving the meat to sear. My bunches are about 3 pencils thick if squeezed tight but I keep put them on loosely.