Many say you need to use real wood charcoal. Pieces of green hickory being the best. Then add some of whatever smoke 'flavor' you like - apple wood, mesquite, etc...
One thing I have discovered is to NOT cook a fresh steak. I let it age a few days in the refrigerator. There are debates on the internet about it. The famous steak houses age their meet for 30 days or so in a very controlled and monitored environment. I CAN tell a difference in the tenderness of mine by aging it a few days.
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