The mighty Weber. Here is the secret to non-charred steaks on a charcoal BBQ: put all the coals on one side of the grill, sear both sides of the meat on that side of the grill, then move the beast to the other side and put on the cover that the exhaust holes are over the meat. Leave the cover on until the steaks are cooked to the degree desired.

Diligence and attention are required during the searing stage, but after the meat is moved away from the coals it need be monitored only sporadically. This is described in a book called "Born to Grill", a book Joanna's mother gave me, and it is the most important lesson I took from it.

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