Hi everybody! I'm from Europe where BBQing doesn't have the same tradition as in the USA. That's why i've got nobody to ask any questions about "serious" grilling or to watch how he's doin' it. But since I bought a WEBER 22-1/2 Charcoal Grill and a few of Steve's books, I'm becoming a BBQ-fanatic. So here's my first question:
I'm able to grill steaks that taste great, but I can't get these beautiful grill marks on 'em. What am I doing wrong? Is the heat too high/low? Any hints for me? Thanks for all advice from you experts to a "willing to learn" novice!