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Baby back 2-2-1
Is 250F high enough to alter cook times for the 2-2-1 method? Seems that's the (indicated) temp to get decent smoke with the new iron skillet. -
I think I got one right.
Thanks everyone. It got the seal of approval from the wife, so yay me. These were NY Strip, and one thing that I will be watching next time is making sure the steaks are better matched - same thickness, same weight, similar amount of marbling. One of the three was a bit more done than we... -
I think I got one right.
About an hour in the smoker at 175 with half and half mesquite and JD oak. From there to a 550 infrared grill. -
I think I got one right.
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I think I got one right.
Trying to master the reverse sear, but I haven't had many chances to practice. Today gave me a chance, and it seems to have worked out. Now, if my pattern holds, the next one will get screwed up. -
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Thought I'd share a household favorite
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Thought I'd share a household favorite
I call it a "quick smoke." I cook bratwurst on the bread rack of a Charbroil infrared grill with apple chips in the trough. They cook for about 45 min on ~400 degrees. This was a batch from Wednesday: -
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Wood types for reverse sear
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. -
cant control temp on char broil smoker
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cant control temp on char broil smoker
I have a Masterbuilt gasser, and it wasn't until I added a needle valve that I was able to get the temps down. I needed a couple of adapters to match the valve to the existing line. Got the parts from a local Ace Hardware.- propjob
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Wood types for reverse sear
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. -
Wood types for reverse sear
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. -
Wood types for reverse sear
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. -
Wood types for reverse sear
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... -
Tryin' to learn this smokin' business
Hello everyone. New member here hoping to get really good at smoking all sorts of meats. I'm off to a decent start with pork. I'm in the metro Atl area with a Masterbuilt Sportdman Elite 2-door gasser that I got for Father's Day. Glad I put that needle valve on it. I also have a Charbroil...
