Did a ribeye, fillets, and burgers...
Smoked on hickory, apple and cherry at 150 degrees for four hours...
Blasted on the gasser for a few minutes per side, internal temp on the burgers 162 degrees F. Internal temp on the steaks 150+ as they were injected.
Overall, the steaks were a little dry as I waited too long to whack them on the grill. Burgers were great!
Smoked on hickory, apple and cherry at 150 degrees for four hours...
Blasted on the gasser for a few minutes per side, internal temp on the burgers 162 degrees F. Internal temp on the steaks 150+ as they were injected.
Overall, the steaks were a little dry as I waited too long to whack them on the grill. Burgers were great!
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