Tri-tip on the SnS

[Reds Fan 5]

Tried a tri-tip with the SnS tonight. Kingsford Blue Bag with one chunk of oak. Grill temp about 255. Hit target temp for the steak in the expected time range. When I removed the lid to sear I noticed barely one third of the charcoal had ashed over. I took the steak off, opened the bottom vents, kept lid off and let it get hot. After I had a section of glowing coals and some flame I seared over the high heat. Color, doneness were good but it had a slightly bitter oversmoked taste. Too much charcoal in the SnS for a cook this short?

[Jerod Broussard]

Nah, leave out the oak next time. I over shoot on charcoal all the time. Better than being too short. Never had a problem with taste because of it.

[David Parrish]

Too much charcoal in the SnS for a cook this short?

YEP! Check out our lighting instructions for steak. That's what you want to use for this type of cook.

I agree with Jerod about skipping the oak. I don't use wood for steak cooks.

[Reds Fan 5]

Thanks, Pit Boss. Should have read a little more before I started.

[David Parrish]

Thanks, Pit Boss. Should have read a little more before I started.

No worries. I wrote the book on getting started without reading directions. At least that's what my better half would say right now.

[Huskee]

Aren't directions only there for when you can't figure it out after an unspecified amount of attempts? David Parrish

[ribeyeguy]

Here's what I do and yes, I use wood, a single chunk of mesquite or hickory. We'll usually do two ribeyes that are about 1-1/2" thick. I'll light about 1/2 chimney full of coals and when they're all ashed over I dump them in the Slow n Sear. I then cover the grill and give it a few minutes to come up to temperature and for me to dial in the vents. Once that's done I throw the chunk of wood in and put the steaks on the cool side of the grill. Cover with the top vent directly over the meat, it draws the smoke over the steaks. Once the steaks get to about 20 degrees less than my desired doneness I move them right over the coals and sear them, flipping them until both sides are nicely charred and they're at the right internal temperature.

It might sound complicated but really, it's not. It's a simple process that can be done while consuming a beer or two. A good meat thermometer definitely helps!

[Reds Fan 5]

Thanks, Pit Boss. So, while I'm here, another question. Bacon curing, will smoke it this weekend. Since it is a two hour or less smoke, same charcoal amount as for the steak?

[David Parrish]

Thanks, Pit Boss. So, while I'm here, another question. Bacon curing, will smoke it this weekend. Since it is a two hour or less smoke, same charcoal amount as for the steak?

Bacon loves smoke flavor so I wouldn' be concerned with having a few unlit coals in there. Make sure you use wood too!