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[pmillen]

ZCZ grills steaks in an indirect area.  See here.  I'd normally grill a lean steak hot and fast but I'd like to try it at 550°F with steaks cut from beef loin.  550°F will still provide some smoke flavor.  Is that an okay plan? 

Does anyone have any suggestions?

[Conumdrum]

Steaks cook so fast there is no smoke flavor like a long cooked brisket.  Don't fret it.  Different cuts of meat need cooked different ways.  My steaks on my Weber take under 10 min.  Might through a few Hick or Mes chips, but don't matter. 

[Bentley]

I cant see 550° taking much longer then 12 minutes, so yeah, I think it is a good plan.  I cook them on both the Memphis Pro and the Daniel Boone at those temperatures...