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Wood types for reverse sear

post #1 of 8
Thread Starter 
I've been wanting to get a good reverse sear on beef, but my first attempt left me underwhelmed. I think it was my poor job of keeping up the smoke.

I used a mix of mesquite and Jack Daniels oak thinking this was well suited to beef. What do you think? Any recommendations on the oak/mesquite ratio?
post #2 of 8
What was your cooking procedure?

I smoke at a low temp till bout done then directly on to a hot fire.
post #3 of 8
Thread Starter 
It was a Porterhouse (I forget the size) that went about an hour@ 200 in the smoker before hitting the grill. I didn't have a steady smoke the whole time. I was very happy with the doneness when it was served up.
post #4 of 8
Was it too smokey or not enough?

I use oak or hickory for the most part.
post #5 of 8
Thread Starter 
Not enough smoke. I think my next attempt will have me starting with more wood in the pan at the start to keep up the smoke for the duration.
post #6 of 8
What smoker are you using?
post #7 of 8
Thread Starter 
Masterbuilt Sportsman Elite 2-door. I don't like the chip pan because the openings in the bottom of it make it very easy for the chips to catch fire. Instead, I put my chips in a cheap cake pan that I place on top of the provided chip pan. No fires this way.
post #8 of 8
Thread Starter 
Giving this another try on a London Broil. And so far, I have a nice thin blue smoke going. I have more wood in the pan than before, so hopefully, I can leave it alone.
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