Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: pmillen on January 05, 2015, 09:18:13 AM
-
I rubbed two boneless ribeyes with WOW and M-3, wrapped them and put them back in the refrigerator for about 8 hours.
(http://i448.photobucket.com/albums/qq206/pmillen/SteakSeasonedResized.jpg)
The ambient temperature was 7° with a 15 mph wind. To reverse sear I set the PG-500 controller at 180° and 10/20 (that will make sense to PG-500/1000 owners). The steaks went in right out of the refrigerator.
(http://i448.photobucket.com/albums/qq206/pmillen/SteakSmokingResized.jpg)
The pit was making too much thick white smoke as it came up to temperature from 7° so I pulled the steaks and set the controller at 10/40.
When the pit was at 100° the steaks went back in for a 20 minute smoke.
Then onto the direct zone for grilling.
(http://i448.photobucket.com/albums/qq206/pmillen/SteakInZone1.jpg)
They were served with a salad, Marcia's scalloped potatoes and Cline Cashmere red wine. Darn good meal but I think the steaks would have been better if grilled over charcoal. That's only because we seem to prefer the charcoal taste.
-
I'm kind of in the mood for steak now.
-
Me too - those look very nice!
-
My favorite way to do a steak! I smoke it for about an hour on the Traeger then do the sear on GrillGrates on the Memphis (maybe 2 to 2 1/2 minutes per side) at 650.
Hub
-
My favorite way to do a steak! I smoke it for about an hour on the Traeger then do the sear on GrillGrates on the Memphis (maybe 2 to 2 1/2 minutes per side) at 650.
Many pellet pit users rave about this method. I can't seem to get it right. You might be able to teach me something here, Hub. First, I only smoked them for ⅓ of your time.
Then—
1. Are the steaks refrigerator cold when you start the smoke?
2. What is the pit temperature setting when you're smoking them?
3. Do you let the pit come up to the set temperature before inserting the steaks?
-
My favorite way to do a steak! I smoke it for about an hour on the Traeger then do the sear on GrillGrates on the Memphis (maybe 2 to 2 1/2 minutes per side) at 650.
Many pellet pit users rave about this method. I can't seem to get it right. You might be able to teach me something here, Hub. First, I only smoked them for ⅓ of your time.
Then—
1. Are the steaks refrigerator cold when you start the smoke?
2. What is the pit temperature setting when you're smoking them?
3. Do you let the pit come up to the set temperature before inserting the steaks?
Glad to be of assistance -- here's my method but you'll still want to play with it a bit because of variances in cookers, etc.:
1. Steaks should be just fresh out of the fridge -- also, I don't put any rub (I use Montreal Steak, usually) on for the first phase.
2. My old Traeger holds an average of about 140-160 on "smoke". If yours is significantly higher you may want to cut the smoking time back a bit so as to not get a pre-cooked steak. After an hour, mine (minimum one inch thick, prefer 1.5") are sort of gray looking and are warm to the touch.
3. "Temperature" on a Traeger is an elusive term ::) -- Yes, it is smoking right along when I put them in.
After the smoke phase, I add rub and wrap them in Saran for a bit, putting them back in the fridge if I'm doing a big batch. This intensifies the smokiness.
Give it a shot and tweak as you see fit for your equipment and tastes. I like my steaks medium. If you're going for rare or medium-rare you'll need to shorten the cook a bit. Let me know how it goes . . .
Hub
-
My favorite way to do a steak! I smoke it for about an hour on the Traeger then do the sear on GrillGrates on the Memphis (maybe 2 to 2 1/2 minutes per side) at 650.
Hub
I've done similar on my Traeger, but I put the grill grates in the same Traeger while slow smoking the steaks, then remove the steaks and crank up the temp on the Traeger to sear the steaks on the GG'S.
-
Love a great reverse seared steak!