Cooked some strips for my buddy and I on the Iron (RIP) last night. Turned out perfect, probably one of the best steaks that I've cooked myself.
However, smoke was ridiculous inside my apartment. Had to open front and back door, take batteries out of smoke alarm, overbearing in general.
- Is there a way to reduce smoke with a particular coating or method with the cast iron? Obviously there will always be some smoke when dealing with steaks/seasoning/cooking oil at high temperatures, just trying to find a way to possibly reduce it.
- Has anyone used an outdoor stove burner and done the steaks/cast iron on the grill?
Looking to the bunker ouldes/steak aficionados (@Drunk Uncle Bob) for advice on this one.
However, smoke was ridiculous inside my apartment. Had to open front and back door, take batteries out of smoke alarm, overbearing in general.
- Is there a way to reduce smoke with a particular coating or method with the cast iron? Obviously there will always be some smoke when dealing with steaks/seasoning/cooking oil at high temperatures, just trying to find a way to possibly reduce it.
- Has anyone used an outdoor stove burner and done the steaks/cast iron on the grill?
Looking to the bunker ouldes/steak aficionados (@Drunk Uncle Bob) for advice on this one.
