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Steak in a smoker?

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  • Wedunne
    Charter Member
    • May 2015
    • 62
    • Fresno, California

    Steak in a smoker?

    I'm going to grill a couple of large ribeyes tomorrow for Fathers' Day. I'll do the reverse sear on my gas grill. Is there any reason I can't do the low and slow part in a gas smoker? I should have no problem keeping it at 225 F like Meathead recommends. Then I can get the grill good and hot before I do the sear. Is there anything I'm missing that might make this a bad idea? Would I use the water pan in the smoker, or leave it empty? Thanks!
  • boftx
    Founding Member
    • Jul 2014
    • 852
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    #2
    I use my old COS all the time for steaks. I set up for two-zone and take it low and slow til they hit about 115F - 120F internal temp then put them directly over the coals til they hit about 130F. I see no reason why you can't do the same on a gasser.

    Comment

    • Wedunne
      Charter Member
      • May 2015
      • 62
      • Fresno, California

      #3
      Ah, I just saw the answer in a side-bar in the "Better than Steakhouse" recipe. You can do the first part in a smoker, according to Meathead. He says he doesn't care for the smokiness, but adding wood is optional in a gas smoker, so I think I should be okay. Still not sure about the water pan, but my guess is "no."

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        If I'm cooking lots of steaks for friends and family I will cook them in my kitchen oven and take them out to the grill to sear them.
    • DWCowles
      Founding Member
      • Jul 2014
      • 9696
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #4
      You won't need a water pan for steaks

      Comment

      • FLBuckeye
        Founding Member
        • Jul 2014
        • 550
        • Florida
        • Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.

          Two WSM's, 18.5", one with an extra mid section

          Maverick ET 733 and 732. ThermoWorks RT600C Thermometer & Thermoworks MK4. Two PartyQ's

          Kingsford blue bag
          Royal Oak lump for searing

          Have competed in two BBQ comps and plan on more this year

          Huge fan of The Ohio State University.

        #5
        Just did this a few weeks ago. Had four large porterhouses that I put on my WSM, two on each rack. When the IT hit 90, I started a full chimney of KBB briquets in a chimney. I have a 22" Weber kettle (my "beater" kettle) I use strictly for quantities of meat that won't fit with the SnS. Came out great

        Comment

        • Wedunne
          Charter Member
          • May 2015
          • 62
          • Fresno, California

          #6
          Well, they turned out pretty well. I got them up to 120 in the smoker, and had two red-hot cast iron pans waiting for them on the grill. They got a really nice sear, and were a nice dark pink wall-to-wall on the inside. I also made some board sauce and cut them in half to serve 4 people. All in all I think it was the best steak I've done so far. Thanks for all the advice and input.

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            Board sauce, nice! Some herbage, galic and butter? Got pics? Sounds awesome right this second!
        • vandy
          Club Member
          • Aug 2015
          • 611
          • Olive Branch, MS

          #7
          I cooked a couple of ribeyes a few weeks ago and I cooked them on the smoke setting on my Traeger with mesquite pellets for an hour then I move them to the grill part of my Lang 36 hybrid with a hot chimney of charcoal to do the sear for a couple minutes per side and they turned out awesome. They had that great grill flavor and were juicy, I took them off when the temp hit about 130 on my Thermapen then let them rest for about 10 minutes.

          Comment

          • ecowper
            Founding Member
            • Jul 2014
            • 3642
            • Maple Valley, WA
            • Grill = Hasty-Bake Gourmet Dual Finish
              Smoke = Weber Smokey Mountain 22.5"

              Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
              Thermometer = Maverick ET732
              Thermometer = ThermoWorks Chef Alarm
              Thermapen Mk IV = Light blue
              Thermapen Classic = Grey
              PID Controller = Fireboard Drive + Auber 20 CFM Fan

              Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
              Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
              Favorite beer = Sam Adams Boston Lager or Shiner Bock
              Favorite whisky = Lagavulin 16 year old single malt

              Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


              Eric Cowperthwaite aka ecowper

            #8
            Since my Hasty-Bake is essentially both a smoker and a direct heat grill, this is how I always do steaks. I smoke them (although I rarely use extra wood for more smoke) at 225 until I get to about 115-120 internal temp .... raise the firebox up to right under the grill and throw the steaks directly over the coals for 3 minutes on each side. I get perfect medium rare steaks every time. Once I figured this method out (thanks Meathead!) it's been my go to for steak.

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              Your hasty bake is kind of a Santa Maria grill because you can raise and lower the coals.

            • ecowper
              ecowper commented
              Editing a comment
              Yeah, it allows me to do things easily that would be difficult with other grills
          • JeffJ
            Charter Member
            • Feb 2015
            • 2458
            • Michigan
            • Jeff

            #9
            Over Memorial Day I cooked steak in my 14.5 WSM. I didn't use it as a smoker though. I filled a compact chimney and poured the coals into the ring when they were all lit. The steaks were about 1.5" thick. I removed the bowl and cooked them on the top grate until they hit about 115 internal. I then moved them to the bottom grate for a reverse sear. They were the best steaks I've ever cooked and it wasn't even close.

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10960
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

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              #10
              JeffJ Exactly the way a thick steak should be prepared. IMHO.

              Comment

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              2021 Meat-Up In Memphis Canceled

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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