Last weekend I smoke/grilled over 100 ribeye steaks for a club I am a member of. During the cook I would begin loading the CS with steaks that were 90% complete in the cooking process. At the dinner hour we stopped smok grilling on the OKJoes unit and began serving from the CS. It was awesome, we all ate at the same time the steaks were cooked to perfection with out a burnt one on the bunch and I has all 4 levels of doneness for the diners. The CS was incredible, holdong at 160\170 slightly cooking the meats already grilled and holding the moisture in a great tasting cut of meat. I will definatly employ this technique again for a big grilling job.
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