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  3. The Spirit did a nice job on those chuckies.

    One thing I like better about the newer models of propane grills is the burners go front to back. It gives you a better low and slow option. My older one has the controls on the side and go right to left.

  5. I would leave the hood up when searing. That way you can let the side faced down get as much char as you want. Then on the flip do the same thing. Once you have two sides you like, move the steaks over to the cool side drop the hood and let the steaks come up to the Internal temp you want.

    Also, I would hit the steaks with some Lea & Perrins. I find it aids in getting a good char. I think it's because it has brown sugar in it which aids in carmelization.

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