The Big Easy and cooking steaks

[thewaddz]

Hey all!  I was just wondering if anyone has ever hung a NY strip steak in the big easy, and if so how did it turn out?  Don't want to lay it down low in the dead zone, unless y'all say it's ok to do so.

[TMB]

I only use the grate when doing steaks with one exception I have done London broil a few time.

  Just hang the steak as close to the top as you can

[thewaddz]

Thanks!  I was asking for a co worker who just bought a Big Easy.  I'm a new owner myself and said the same thing!  Thanks!  You must be Tommy. I've read a boatload of your posts!  Thanks so much!  oh, btw,  do you have any info you would share of how to make your "Tommy Ring"? for the SRG. I figured I would try a cheesecake ring mold, or do I have to with the higher elevation with the new improved basket?  and if you use chips or pellets around the bottom, i would imagine use the snake method to control the burn?  should I line the bottom with a few layers of foil to protect and make cleanup a bit easier?  I love this stuff!  I figured sooner or later I would find guys who keep modifying and trying different things.  that's what makes it so much fun!  thanks again!

[Pam Gould]

I only use the grate when doing steaks with one exception I have done London broil a few time.

  Just hang the steak as close to the top as you can

I use the TBe and just turn the lid upside down and put it on there..it's right on top..just sayin.I use the top for lots of things...☆´¯`•.¸¸. ི♥ྀ.

[TMB]

Thanks!  I was asking for a co worker who just bought a Big Easy.  I'm a new owner myself and said the same thing!  Thanks!  You must be Tommy. I've read a boatload of your posts!  Thanks so much!  oh, btw,  do you have any info you would share of how to make your "Tommy Ring"? for the SRG. I figured I would try a cheesecake ring mold, or do I have to with the higher elevation with the new improved basket?  and if you use chips or pellets around the bottom, i would imagine use the snake method to control the burn?  should I line the bottom with a few layers of foil to protect and make cleanup a bit easier?  I love this stuff!  I figured sooner or later I would find guys who keep modifying and trying different things.  that's what makes it so much fun!  thanks again!

The new SRG has longer legs so you only need the ring to add smoke at this point.  The ring needs to be 10 to 11 in's wide so the chips/pellets stay up against the chamber.  Since you have a smoker box built in you may not need the ring unless you want more smoke added to the meat.  You may also want to add holes to your smoker box to help out the air flow to the box 

[thewaddz]

Thanks to both of you!  I just looked over all your posts on mods for the SRG and saw your pics. Pam, I was thinking of possibly ordering one of the screen tops for TBE  but thought would that do me any good?  So if you would reply on that I would appreciate it!  And Tommy,  I saw the 4 inch hole up topside, and the taped off side vents.  I'm trying to understand all this, so forgive me for asking so much of you LOL  I used the smoker box on it twice with both chips and pellets. the pellets lasted longer than the chips and had to add a new box full about every 20-30 mins.  I'm, I guess wanted to learn about getting it down to 225 constant (i guess i need to read more of your posts) and a longer "true" smoke say for doing a brisket low and slow for many hours.  So, with putting either the ring or my amazin' pellet tray at the bottom of the cooker, and the hole up top for venting, wouldn't that make the chips or pellets flame up? don't you want to choke off as much oxygen as possible?  I dunno, maybe i'm asking for too much from my SRG LOL   So I guess all in all I need an explanation as to how the top hole vent helps more to keep the temp down.
thanks y'all so much!  I sure am glad I found this site!   OH, and I meant to say I agree the smoke box needs more air, I saw on one of your posts one of the guys drilled about 6 holes and that he should have used a smaller bit because the pellets fell through. I haven't looked at the inside tray close enough yet to see 2 holes in it. I assumed he drilled the hole into that v shaped container that the chips or pellets sit in, not the side wall. I hope!!

[tomcrete1]

I only use the grate when doing steaks with one exception I have done London broil a few time.

  Just hang the steak as close to the top as you can

I use the TBe and just turn the lid upside down and put it on there..it's right on top..just sayin.I use the top for lots of things...☆´¯`•.¸¸. ི♥ྀ.

Thats a great idea Pam!  I'll be giving that a try on the new TBE if I ever get to Florida

[Pam Gould]

Thanks to both of you!  I just looked over all your posts on mods for the SRG and saw your pics. Pam, I was thinking of possibly ordering one of the screen tops for TBE  but thought would that do me any good?  So if you would reply on that I would appreciate it!  And Tommy,  I saw the 4 inch hole up topside, and the taped off side vents.  I'm trying to understand all this, so forgive me for asking so much of you LOL  I used the smoker box on it twice with both chips and pellets. the pellets lasted longer than the chips and had to add a new box full about every 20-30 mins.  I'm, I guess wanted to learn about getting it down to 225 constant (i guess i need to read more of your posts) and a longer "true" smoke say for doing a brisket low and slow for many hours.  So, with putting either the ring or my amazin' pellet tray at the bottom of the cooker, and the hole up top for venting, wouldn't that make the chips or pellets flame up? don't you want to choke off as much oxygen as possible?  I dunno, maybe i'm asking for too much from my SRG LOL   So I guess all in all I need an explanation as to how the top hole vent helps more to keep the temp down.
thanks y'all so much!  I sure am glad I found this site!   OH, and I meant to say I agree the smoke box needs more air, I saw on one of your posts one of the guys drilled about 6 holes and that he should have used a smaller bit because the pellets fell through. I haven't looked at the inside tray close enough yet to see 2 holes in it. I assumed he drilled the hole into that v shaped container that the chips or pellets sit in, not the side wall. I hope!!

Hey..don't order a screen unless you really want it..I have a cast iron grate that fits over my cooker with room to spare on the side..this really comes in handy. I had an extra lid because the handle came off my original one, so I just kept it..sure come in handy.  .☆´¯`•.¸¸. ི♥ྀ.

[thewaddz]

oh ok, I get it now.  yeah, mine came with the grilling top and oh I intend on using it too! I'll never get anything done on weekends, I'll be hovering over the SRG LOL!  thanks again!!!  and nice to meet you! and BTW  my dad is just over from y'all in Alger. 

[Tailgating is my game]

I only use the grate when doing steaks with one exception I have done London broil a few time.

  Just hang the steak as close to the top as you can

I use the TBe and just turn the lid upside down and put it on there..it's right on top..just sayin.I use the top for lots of things...☆´¯`•.¸¸. ི♥ྀ.

Thats a great idea Pam!  I'll be giving that a try on the new TBE if I ever get to Florida

X2  but not in FL LOL