Chef Carlos Guia of Commander’s Palace at the Aladdin-Las Vegas, NV
Adapted by StarChefs.com

1. Start your coals in a chimney, a metal cylinder that you put newspaper at the bottom and light. This way you don’t have to use starter fluid, hence better flavor and your coals get red hot quickly so you can grill sooner.

2. Dry-rub steaks on all sides with New Orleans style Creole seasoning blend and allow to sit refrigerated for 15 - 30 minutes, then grill on a well-oiled grill. This will create a flavorful crust.

3. Sprinkle your favorite woodchips (apple, pecan, cherry) over red-hot coals to create an instant smoker, keeping the lid down to trap in the smoke.

4. For a more intense smoke flavor, use wood chunks over your coals. These will burn slower and longer, infusing the grilled item with more smoke flavor.

5. Have a spray bottle with fresh water in it to extinguish flare-ups so your grilled item does not burn.