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!
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Founding Member
- Jul 2014
- 851
- Las Vegas, NV
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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.)
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.
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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."
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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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
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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.
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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.
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
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Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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.
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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.
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- Nov 2014
- 13626
- Land of Tonka
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John "J R"
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Smokin' Hound Que
Minnesota/ United States of America
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