Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Problem setting up 2-zone for thick cut steaks

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • ddribin
    Club Member
    • Sep 2014
    • 5

    Problem setting up 2-zone for thick cut steaks

    I am trying to setup a 2-zone fire for thick cut steaks, as described in "How To Grill Better-Than-Steakhouse Steaks". I *just* got a new thermometer, to get proper temperature readings. I am having trouble getting the indirect side down to 225°F. I checked the temperature, just before putting the steaks on, when the lid was fully closed, and it was over 500°F. When putting the steaks on, I left the lid partially open and it still was around 400°F. I haven't full calibrated my grill, but I don't see how I can really get the temp down much, while keeping the hot side really hot for searing. Any ideas? Attaching a couple of pics.

    Thanks,

    -Dave
  • Papa Bob
    Founding Member
    • Jul 2014
    • 277
    • stokton ca

    #2
    Try not putting so much lit charcoal and using the minion method

    Comment

    • Virginia Dave
      Former Member
      • Jul 2014
      • 76
      • Forest Virginia

      #3
      Hey Dave! I'm my humble opinion, I think you may have too many coals in there. I too have been experimenting with 2 zone cooking and have found that 15 briquettes is a good place to start. This pic shows how I set mine up, but I probably added coals to it twice. Click image for larger version

Name:	10580258_813948488646678_2762762579767677014_n.jpg
Views:	43
Size:	88.2 KB
ID:	16675

      Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 4905
        • Charlotte, NC

        #4
        Use fewer coals during the low and slow. Have a chimney full of HOT coals ready on deck at the time the steaks hit 115F. Then throw the hot coals in the grill and sear the heck out of those steaks. Works like a champ!

        Comment

        • jmeier64
          Former Member
          • Aug 2014
          • 65
          • Minneapolis, MN

          #5
          What I do with my performer is about a dozen coals in a weber basket for the low part, then raise the basket to just below the grates and add a few more lit coals. With the basket raised more heat is concentrated closer to the cooking surface and you need less charcoal

          Comment

          • Ricky Good Times
            Former Member
            • Aug 2014
            • 22
            • Ontario, Canada

            #6
            I use the snake method on my weber performer. If you youtube it should get a couple of hits.


            Comment


            • Papa Bob
              Papa Bob commented
              Editing a comment
              I agree, I used the wrong terminology when I said minion. I just couldn't think of the snake thing, good call.
          • Huskee
            Administrator
            • May 2014
            • 15456
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Masterbuilt Gravity 560
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber 26" Original Kettle Premium (light blue)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke X4 by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #7
            I agree with Pit Boss. Use maybe half what you have there. I use a dozen to 15 in my small Weber. You don't really need the minion or snake/fuse methods when reverse searing steaks- these methods typically work real well for long low & slow cooks like ribs or pork butts, to avoid having to keep adding coals. A steak may only need an hour or thereabouts to bring up to temp, which one load of charcoal can accomplish. Give 15 min to get the new searing coals hot, dump in and sear away when you're 10-15* away from your end target temp. Tighten the vents right away to preserve those coals, Webers seal up nicely for that.

            Comment


            • Ricky Good Times
              Ricky Good Times commented
              Editing a comment
              I always keep my coals set up in the snake. I find I can control temp by using vents. I can get it pretty hot with open vents. Probably adding hot coals like you suggest would work better since you don't have to wait for temp to come up. Like you say tighten the vents and preserve coals.
          • ddribin
            Club Member
            • Sep 2014
            • 5

            #8
            Thanks for all the responses! I will try fewer coals. I was worried about not having enough hot ones for searing. Adding more hot coals is a good idea, but I'm not sure how y'all are doing that. ;-) I put the chimney starter in the grill, so once there are coals/food in there, I've no where else to do it. Seems like I'd new two grills to have hot coals ready to go.

            Maybe I will try the snake/fuse method, or just dump half a chimney of hot coals on top of unlit coals. It'll probably take 15-20 minutes for the unlit coals to get up to temp. This might keep the temp low enough until the unlit coals get hot enough for searing.

            Comment

            • Huskee
              Administrator
              • May 2014
              • 15456
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Smokers / Grills
                • Yoder loaded Wichita offset smoker
                • PBC
                • Grilla Silverbac pellet grill
                • Slow 'N Sear Deluxe Kamado (SnSK)
                • Masterbuilt Gravity 560
                • Weber 22" Original Kettle Premium (copper)
                • Weber 26" Original Kettle Premium (black)
                • Weber 26" Original Kettle Premium (light blue)
                • Weber Jumbo Joe Gold (18.5")
                • Weber Smokey Joe Silver (14.5")
                • Brinkmann cabinet charcoal smoker (repurposed)

                Thermometers
                • (3) Maverick XR-50: 4-probe Wireless Thermometers
                • (7) Maverick ET-732s
                • (1) Maverick ET-735 Bluetooth (in box)
                • (1) Smoke X4 by ThermoWorks
                • Thermapen MkII, orange
                • ThermoPop, yellow
                • ThermoWorks ChefAlarm
                • Morpilot 6-probe wireless
                • ThermoWorks Infrared IRK2
                • ThermoWorks fridge & freezer therms as well

                Accessories
                • Instant Pot 6qt
                • Anova Bluetooth SV
                • Kitchen Aide mixer & meat grinder attachment
                • Kindling Cracker King (XL)
                • BBQ Dragon
                • Weber full & half chimneys, Char-Broil Half Time chimney
                • Weber grill topper
                • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                • Pittsburgh Digital Moisture Meter

                Beverages
                • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                • Most favorite beer: The one in your fridge
                • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                About me
                Real name: Aaron
                Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                Occupation:
                • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

              #9
              I would just light 1/3 or half a chimney of coals with a few pieces of paper (I use charcoal bag shreds), place it on some sort of a heat resistant area or in your driveway. Then after they've heated up for ten minutes, or when the blue smoke dies down, toss 'em on.

              Comment

              • jmeier64
                Former Member
                • Aug 2014
                • 65
                • Minneapolis, MN

                #10
                I use a Smokey Joe for my chimney grill when I am on my deck with my Performer

                Comment

                • Huskee
                  Administrator
                  • May 2014
                  • 15456
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

                    Smokers / Grills
                    • Yoder loaded Wichita offset smoker
                    • PBC
                    • Grilla Silverbac pellet grill
                    • Slow 'N Sear Deluxe Kamado (SnSK)
                    • Masterbuilt Gravity 560
                    • Weber 22" Original Kettle Premium (copper)
                    • Weber 26" Original Kettle Premium (black)
                    • Weber 26" Original Kettle Premium (light blue)
                    • Weber Jumbo Joe Gold (18.5")
                    • Weber Smokey Joe Silver (14.5")
                    • Brinkmann cabinet charcoal smoker (repurposed)

                    Thermometers
                    • (3) Maverick XR-50: 4-probe Wireless Thermometers
                    • (7) Maverick ET-732s
                    • (1) Maverick ET-735 Bluetooth (in box)
                    • (1) Smoke X4 by ThermoWorks
                    • Thermapen MkII, orange
                    • ThermoPop, yellow
                    • ThermoWorks ChefAlarm
                    • Morpilot 6-probe wireless
                    • ThermoWorks Infrared IRK2
                    • ThermoWorks fridge & freezer therms as well

                    Accessories
                    • Instant Pot 6qt
                    • Anova Bluetooth SV
                    • Kitchen Aide mixer & meat grinder attachment
                    • Kindling Cracker King (XL)
                    • BBQ Dragon
                    • Weber full & half chimneys, Char-Broil Half Time chimney
                    • Weber grill topper
                    • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                    • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                    • Pittsburgh Digital Moisture Meter

                    Beverages
                    • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                    • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                    • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                    • Most favorite beer: The one in your fridge
                    • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                    • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                    • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                    About me
                    Real name: Aaron
                    Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                    Occupation:
                    • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                  #11
                  Originally posted by jmeier64 View Post
                  I use a Smokey Joe for my chimney grill when I am on my deck with my Performer
                  Great idea! The Smokey Joes are useful little guys. I can do an hour long cook on 12 briquets.

                  Comment

                  • Jon Solberg
                    Former Member
                    • Jul 2014
                    • 4729

                    #12
                    Originally posted by Aaron 'Huskee' Lyons View Post
                    I would just light 1/3 or half a chimney of coals with a few pieces of paper (I use charcoal bag shreds), place it on some sort of a heat resistant area or in your driveway. .

                    If your using one grill I think this is about the only option. I have tried a lot of ways to use a singular grill for the reverse sear. Its challenging at best.

                    If you dont have a second grill maybe you have a cast iron skillet. I have used a cast iron skillet on top of the chimney with good results just to save the dumbing step.

                    I use a 12x12, $1.25 paving stone from Home Depot to set the chimney on.

                    Let that dry skillet get just smokin lava hot on the chimney while the steaks are doing that low slow thing. Take the stakes from the grill right to the skillet.
                    Last edited by Jon Solberg; September 11, 2014, 06:45 AM.

                    Comment

                    Announcement

                    Collapse

                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                    See more
                    See less
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}