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The steaks were fantastic! I am a little bummed though I could not get the grill to its max temperature. I only seared them for 1.5 minutes per side to avoid overcooking them, but you could tell it was missing a full maillard effect
Over the weekend I went to do a reverse sear on some 24oz prime rib-eyes. I used el diablo lump charcoal from costco. The cook at 200 went great, but when I cranked it up to 700 it would only get to 600 and then drop to 580 and then back to 600. Mind you I am in Southern California so ambient...
Thank you everyone who has provided some ideas. I will be using the smoker over the long weekend. I will run a few different experiments on types of charcoal (lump vs briquette) and the method of lighting (slow vs fast). I will report back with my findings!
I was using some chunks of hickory but I had a good couple layers of charcoal first before the wood. The amount of smoke was the same amount during the seasoning steps where I only used charcoal. I’m definitely leaning towards the lump charcoal from what I have read it lights faster and does not...
Defiantly a possible safety issue! I was using Kingsford original briquettes. I will grab a bag of the higher end lump charcoal to see if that helps with the smoking.
Awesome, thank you Mike for your insight. I was thinking along the same lines of not enough air to really get the charcoal lit fast. I might pick myself up a charcoal chimney and play around with it.
Good Day everyone, I have been a long time stalker of this forum while I messed around with my MES30. I finally pulled the trigger on a MB560 and started using it this last weekend. Overall I am very impressed with how easy this unit is to use and how stable the temperature stays.
My issue...
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