I like having options when it comes to grills and smokers , but sometimes it get's hard to chose which one to use . I had some steak to smoke / grill so I figured I'd get everything ready and figure out the cooking method later .
Seasoned up the steaks with Kane's steak . A local St. Louis steak house . I scrub the russets and coat them with olive oil and salt . Then wrap in heavy duty foil .
Mixed up some rolls in the food processor .
Well , time to figure out what I'm going to use . I'm leaning towards the SmokeFire
because it's easy with great results .
So I walk outside and see the wind had kicked up again . Another nudge towards the pellet grill .
Then I saw something in the bushes . It's a grill cover . I guess the wind blew it off .
I see my 26" standing there uncovered . If that's not a hint , I don't know what is .
Fired up a full chimney of Kingsford and dumped it on one side .
The potatoes go right on the coals .
I get the bread or rolls done ahead so they can cool in time to eat .
Resting and cooling on the counter .
I had my MES running at 250 , just to heat it up . Keeps it dried out .
So when the tators were done I put them in the MES and shut it down .
Makes a great warmer . Another option .
I manage the heat by volume , not with the vents . I knew a full chimney
would cook the potatoes and still have good heat for some smoking of the meat .
I added some mesquite and put the grate on .
Once the wood starts to burn and the grate gets hot on one side , I spin the
grate and put the meat on indirect , with the hot side of the grate .
Lid on and let the smoke roll over the steaks . Smells so good .
Lottie takes up her normal grilling position .
Time to put the steaks over the coals and wood chunks .
Just to get some color . Not looking for char on these , and there's no
fat to render .
Everything done . Son makes some green beans in the skillet .
He's great with flavors .
Bread is completely cool and all the butter has soaked into the rolls .
The smaller two were at 135 when I pulled them , the larger one was 130 .
It's so tender , even at higher temps .
The smoke on the meat was perfect . Really makes it . Mesquite is a must for me .
The potatoes are creamy on the inside . I don't poke holes in them when I do them in the coals .
Keeps the moisture inside . The salt crust on the outside is fantastic . You'll want to eat the skin , so scrub 'em good .
You can see the salt crust on the outside of the potato .
Happy the wind choose the 26 . It's a great option for the cook .
Thanks for lookin'
Seasoned up the steaks with Kane's steak . A local St. Louis steak house . I scrub the russets and coat them with olive oil and salt . Then wrap in heavy duty foil .
Mixed up some rolls in the food processor .
Well , time to figure out what I'm going to use . I'm leaning towards the SmokeFire
because it's easy with great results .
So I walk outside and see the wind had kicked up again . Another nudge towards the pellet grill .
Then I saw something in the bushes . It's a grill cover . I guess the wind blew it off .
I see my 26" standing there uncovered . If that's not a hint , I don't know what is .
Fired up a full chimney of Kingsford and dumped it on one side .
The potatoes go right on the coals .
I get the bread or rolls done ahead so they can cool in time to eat .
Resting and cooling on the counter .
I had my MES running at 250 , just to heat it up . Keeps it dried out .
So when the tators were done I put them in the MES and shut it down .
Makes a great warmer . Another option .
I manage the heat by volume , not with the vents . I knew a full chimney
would cook the potatoes and still have good heat for some smoking of the meat .
I added some mesquite and put the grate on .
Once the wood starts to burn and the grate gets hot on one side , I spin the
grate and put the meat on indirect , with the hot side of the grate .
Lid on and let the smoke roll over the steaks . Smells so good .
Lottie takes up her normal grilling position .
Time to put the steaks over the coals and wood chunks .
Just to get some color . Not looking for char on these , and there's no
fat to render .
Everything done . Son makes some green beans in the skillet .
He's great with flavors .
Bread is completely cool and all the butter has soaked into the rolls .
The smaller two were at 135 when I pulled them , the larger one was 130 .
It's so tender , even at higher temps .
The smoke on the meat was perfect . Really makes it . Mesquite is a must for me .
The potatoes are creamy on the inside . I don't poke holes in them when I do them in the coals .
Keeps the moisture inside . The salt crust on the outside is fantastic . You'll want to eat the skin , so scrub 'em good .
You can see the salt crust on the outside of the potato .
Happy the wind choose the 26 . It's a great option for the cook .
Thanks for lookin'
