SnS as a wood smoker?

[Jerod Broussard]

Yeehawww!

[ribeyeguy]

Almost ready for the meat:

[Steve B]

Lookin good so far. Keep fingers crossed.

[DWCowles]

So it's not an all wood cook since charcoal was added

[ribeyeguy]

Yep, I added 12 lit briquettes to get the wood going. And honestly, they hung around until the end so I guess you could say it was a mostly wood cook.

[ribeyeguy]

They're on! And now we wait.

[David Parrish]

So you decided to reverse sear?

[ribeyeguy]

Yeah. I hated to go against your advice but I decided to stick with what I know works. We'll see how they turn out.

[ribeyeguy]

So far so good. I'm having to alternate between cracking the lid on the SnS side to keep the wood going and the meat side to draw the smoke over them.

[Mr. Bones]

Looking Good, por favor!

[David Parrish]

Be careful you don't oversmoke. One of the reasons I suggested front searing is that would have limited the risk of oversmoking.

[ribeyeguy]

It's definitely a balancing act between keeping the wood going and drawing the smoke over them. They've been on now for about 30 minutes and just hit 104 on my ThermoPop. Just flipped them and they should be ready for the sear in 20 minutes or so.

[DWCowles]

Sorry, I forgot about the Kingford's tree

[ribeyeguy]

Just off the grill:

[DWCowles]

How was the charcoal/wood smoke flavor

[David Parrish]

Exterior looking good! How's the wall to wall red looking?

[Jerod Broussard]

I could eat a well-done ribeye rolled in charcoal ash right now.

[Steve B]

When was the last time you ate Jerod Broussard. Haha.
ribeyeguy those steaks look pretty darn good. Lets see a nice slice of that ribeye. Smoke ring and all. Beautiful.

[ecowper]

Those steaks look great ribeyeguy .... can't wait to hear how they turned out.