Nunya Bidnits wrote:
Steve Calvin wrote:
Joseph wrote:
I haven't read much about smoking steaks on the NG. I really
like the flavor of a nice Rib Eye or New York (bone in only) after a
smoke at high heat. I smoke'em for an hour or two depending on
thickness and the flavor comes out fantastic. I like the hickory
smoke for this over anything else, the flavor seemed to go together
nicely, imho. Any one else smoking steaks?

Joseph
I've been known to cold smoke steaks for an hour or so
before tossin' 'em on the grill on high temp but I've never
tried them on the WSM at traditional smoking temps. We
prefer them seared to medium-rare max. Cold smoking first
though does produce a great taste.

Similar here. I like steaks rare but with a good tasty char. I make a
combination charcoal/wood fire, coat the steaks with a combination of my
gooey rub, worcestershire, butter, and mustard, and grill 'em hot. I start
with the steaks cold so they can get a agood char and wood fired flavor
before they get too done inside. I like the pre-smoking idea except that it
still might warm the meat up too much for me to get the both the rare and
the flavorful char that I love. Maybe some low temp smoking, then chill them
again, then onto the wood fire. Hmmmm.

MartyB in KC


A cold smoke is about 90df in the chamber. It does "dry" the
external surface of the steak but no way cooks it. The dryer
external surface actually makes for a very nice texture
difference when cooked. Try it and report back with how you
like it, I think you will.

--
Steve