Yes, you’re right. I don’t do the long slow cook like you folks do. I realized after I posted that I was going to catch some flack.
Thanks for your post. I should have been challenged so folks would know what the long cook times would be like.
No flack from me. I grill on the webber. I sear steak till it quits mooing on the ausie grill (my poor wife hates it when I bring in raw just seared steak, but I love it). I smoke on my egg. Its all good. Everything from each one of them makes people salivate. Make sure you use hardwood lump no matter what. The anthracite in kingsford sucks. If you choose briquettes make sure it is labeled 100% natural. No nasty petrochemicals then. Petro is great, just not for food.
A treat for you since you like it quick: Use your leaf blower to get a hardwood lump fire blazing hot. Throw skirt steak directly on the coals for 60 seconds. Turn it. 60 seconds more. Done. Best fajitas you will ever taste, bar none. The leaf blower means no ash to speak of. The flavor is absolutely divine. After you pull it off, foil it well and leave it for 5 minutes to finish unless you like your meat like I do. A good vet can get my steak back on its feet in a cpl of hrs. ;-)