After my recent salmon smoking with my Amazen Smoke Tube and your all's input, I decided to try smoking some steaks on my ECB smoker that I normally use for ribs. The suggestions were to smoke the meat (steaks in this case) to a temperature about 10 degrees below the final desired temp, and then finish on the grill. So I bought some ribeyes, seasoned with only salt and pepper, and smoked on the Brinkman for 2 hours. I checked the temp with my Thermapen and it was already 142 degrees. I thought I had over cooked since meal time was still an hour away. I foiled and kept at room temp for a while to lower the temperature, and then put them on the Red for 3 minutes a side for a good sear closer to meal time. Final temp was 140.5.
Steaks turned out perfect. The "aha" moment was when my wife took her first bite. She said the steaks were cooked well, but her first bite made her think she was eating a meaty rib, not a steak, and asked me if that is what I was looking for. Granted I am a novice, but that is when it hit me. The smoker gave a large smoke flavor and the Tube gives a hint. Now I understand the difference!!
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