Originally Posted by jake628
I recently read a post on another site where they took some ribeye steaks and used a Traeger smoker to cook them. With just some light seasoning on both sides they smoked (cooked) them for 15-20 mins @ 450* to an internal temp of 150*.
I have read a number of threads in this forum where members have smoked the steaks for about an hour or longer to an internal temp of 135* and then throw them on a grill for just a few minutes.
My main concern is how much smoke flavor would the steaks get in only 15-20 mins? Plus I feel they should come off the smoker at 135* so you don't over cook them on the grill.
Would appreciate you comments and suggestions on this faster cooking/smoking method.
I am not sure why they would have used 450º as that would have you pulling them from the smoker before it worked it's magic. The only thing you can do is lower the smoking temp. Maybe 210 to 220º and this will allow you much more time in the smoke. No way could I get 100 to 120 in my gasser. Of course in Florida, with the sun hitting the smoker, it can be close to those temps without even lighting it up. I guess I could just slap it on the top of the smoker and blow smoke on it.
Rare 125° - 130°
Medium-rare 135° - 140°
Medium 145° - 150°
Medium-well 155° - 160°
Well done 165° and above
I too would opt for a 130 to 135 internal temp, then on to the grill, then let them rest for a bit. I may try a few Ribeyes this weekend myself.