"Steve Calvin" wrote in message
...
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


I have never cold smoked anything. 90*F? Heavy on the
smoke? On the old smoker if I leave the pan out it is a
good smoke with radiant heat searing the steaks. It comes
out with a nice smoke flavor and a nice pink center but it
is a little more done than I would normally get on the
grill. I like a rare steak myself but variety is the spice
as they say.

Joseph