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Smoking steaks
- Thread starter picklefight
- Start date
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Everything turned out amazing. I did 2 hrs on the meat cause of a wind storm I didn't anticipate. Should have stuck with an hr and a half.
Yea I'm still new to smoking red meat. I like mine more rare as well. Maybe I should do 45 min to and hr for steak?
Cooking to an internal temp is the best way to determine doneness. For steak running your pit at a low temp is best to maximum smoke flavor. 180 or less. Get your steak close to the internal temp you want (10-15 degrees below) then sear it on a hot grill or cast iron pan.
Having a good instant read therm is important. The Javelin by Lavatool is great and can be purchased on Amazon for $25.00
Here's a temp chart to help you along
Having a good instant read therm is important. The Javelin by Lavatool is great and can be purchased on Amazon for $25.00
Here's a temp chart to help you along
I just picked up one! Thanks for the good advice!
Luckily for me I'm in Seattle. Have some fresh off the boat Alaskan King Salmon coming in tonight. I'll stock my freezer full. I have never successfully smoked a salmon. Turns out to dry. I'll have to look into the forums for proper ways to do it.
Luckily for me I'm in Seattle. Have some fresh off the boat Alaskan King Salmon coming in tonight. I'll stock my freezer full. I have never successfully smoked a salmon. Turns out to dry. I'll have to look into the forums for proper ways to do it.
remsr
Smoking Fanatic
Would you believe that avthe being a member for almost 3 years I still have trouble finding the place to start new threads. Why isn't it simple listed in Forms?
Since I am unable to find the right place I would like to say those stakes look great a bit over done for me but I'll bet they taste great. Next since this is about stakes I have a question.
Anyone have an idea of how I should do these bad boys? They are 3 1/4 and 2 1/2 pound Cowboy stakes. I do 16oz med rear rib eyes on the grill often that turn out excellent, but somehow these are different.
Randy,
Since I am unable to find the right place I would like to say those stakes look great a bit over done for me but I'll bet they taste great. Next since this is about stakes I have a question.
Anyone have an idea of how I should do these bad boys? They are 3 1/4 and 2 1/2 pound Cowboy stakes. I do 16oz med rear rib eyes on the grill often that turn out excellent, but somehow these are different.
Randy,
remsr
Smoking Fanatic
Still curious as to how I should do these big old Cowboy stakes. And if anyone can tell me where to find the link to start a new thread I would appreciate it.
Randy,
Randy,
masonsjax
Fire Starter
Look at dirtsailor's post above. It describes a good process for cooking steaks to your preferred temperature and even includes a chart with photos. You can't go wrong!
bangster
Fire Starter
- Mar 23, 2017
- 33
- 28
Since I can smoke and grill on my pellet smoker, I smoked them for an hour at...whatever smoke settings is on a Traeger, then cranked it up and grilled them. These were flat irons and I cooked them to an IT of 150. I was still used to grilling, so I foil wrapped the potatoes, but I will leave them unwrapped next time! I left the shrimp on for smoking and part of the grilling portion, but there were done before the steak.
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