Do I have done a few thick New York strips on my mini wsm and then seared them off on the gasser. My question is: what internal temp do I need to pull it off the smoker for rare, medium rare, medium, etc.
Any ideas? I have it down for how I like my steak but looking for a guide for when cooking for people who don't like their steaks with a faint heart beat!!
Any ideas? I have it down for how I like my steak but looking for a guide for when cooking for people who don't like their steaks with a faint heart beat!!