Quote:
Originally Posted by elchivito
I've done it. The fatter the meat the better. Works great with a boned and butterflied lamb leg. No Briquettes please. Use natural mesquite chunk charcoal only. A hair dryer is a great way to blow off the coals and get them revved up and glowing right before you slap on the meat.
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But is there more charcoal dust on the steak with or without the grill in between? 
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