- Make sure your steak is at room temperature. Pat meat dry with a paper towel.
- Fill a chimney starter with charcoal and light until they are ashy and white (about 15 minutes), pour out coals into the base of your cob and preheat your Cob barrel BBQ & smoker to 200ºC.
- If you're wanting to use wood chips, then soak them in water now for about half an hour. With beef, you could try our wood chip blend, otherwise oak, hickory, mesquite or cherry are complementary.
- Mix all seasoning ingredients in a bag or container and give it a good shake (this way, the left overs can be kept airtight for longer).
- Sprinkle liberally over steaks and rub in.
- Once your Cob is up to temperature, place steaks onto grill. Leave for about 1 minute, then gently lift and rotate 90 degrees and place down again. This gives you that nice criss-cross barbecue mark. Leave for another 30 seconds.
- Turn over and do other side.
- Move steaks away from direct heat (off to side or onto upper rack) and place wet wood chips on hot coals directly, or in a wood chip box at the back of the grate.
- Close up the lid and leave for about 20 minutes, check with a digital thermometer and remove when the steaks are cooked to your liking.
If you don't want to smoke low and slow, you can keep the steaks on the grill and cook like a normal BBQ until they're cooked by direct heat.