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Smoked New York strip

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bombsquadjohn

bombsquadjohn

Newbie
Original poster
Sep 5, 2016
24
15
It was good, I think next time I will cut the smoking time in half no more than 15 min with smoke with 1lb each steaks about 1in thick.The smoke added a great flavor, but it was Getting close to being a little overpowering. I think ribeye would have been a better choice than New York strip as well.
 
Was your smoke thick? It should be thin and bluish. What type of wood did you use some are stronger then others as well. Another great beef option is a Tri tip if you can find them in your area,I'm lucky and have a good supply around $4 a pound they are a little tricky to cut as the grain runs in multiple directions.But cut and cooked properly there awesome I r/s them or spin them on the rotisserie.
 
I saw tri trip today, I don't think anything of it because I am ignorant when it comes to what is good to smoke and what isn't. I am using a propane smoker with a 4x4x2in ish box, I used a handful me of stubs smoking chips it's a combination of three different types. I only let the chips soak for about 40 prior to smoking, they did not catch fire but did smoke a good amount. What I picture as normal, granted I don't know what normal is here is a picture of what I think would be normal.
image.jpeg

image.jpeg

 
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