Good smoked steaks but need suggestions w/Qview

Discussion in 'Beef' started by rbranstner, May 11, 2010.

  1. rbranstner

    rbranstner Smoking Guru OTBS Member

    Well I finally got around to smoking some steaks on my UDS. They turned out really good and tasted great but they didn't come out as I was hoping. So lets start at the begining. I seasoned them with sea salt and wrapped them in glad wrap until my smoker got up to temp which was around 45 minutes by the time I was done dinking around. I had the smoker stable at around 200 but when I put the steaks on I had the lid open too long and the temps ended up being around 260-270. That was my first misteak. I was hoping to smoke them for around 45 minutes to an hour at 175-200 until they reached 130 or so but they were up to that temp in no time at all. Well my second misteak was putting on too much sea salt. Actually I think I probably should have washed it off before I put them on the smoker and things would have been better. The funny thing is I didn't think mine was that salty but my wife did and she is the one that usually loves salt and I think they are too salty. Next time I will wash off the salt before going on the smoker. I ended up smoking them for around 30 minutes or probably a little under that then opened the cover on my UDS and seared them for 3 minutes a side. Like I said they were awesome steaks just not smokey like I was hopeing. I am thinking if I wash of the salt and season like normal and also have my temps lower so I can smoke them for longer before I reverse sear them I will have better luck. What do you think? Enough rambling here is the Qview.

    The sea salt going on then wrapped in glad wrap.

    On for a few minutes and I have my favorite onion topping in foil on the side.

    Getting a sear.

    Another sear.

    All done and resting.

    Cut in half with a side of corn. The picture doesn't look as pink as they actually where. Also they were nice and juicy. Thanks for looking and for your suggestions. I might also try cold smoking them in the future before I cook them.
  2. meateater

    meateater Smoking Guru SMF Premier Member

    I always salt after there cooked if needed. Salt draws out moisture and make them dry, All my rubs also don't contain salt or if any very little. Hope this helps.
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    They look GREAT!

  4. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I agree with meateater -- save the salt for last.
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I have done the salted steak before, but you need to rinse off.

    I also have cold smoked them using the A-MAZE-N-SMOKER which I reccomend.

    They turn out great.

    Nice looking steaks BTW.[​IMG]
  6. caveman

    caveman Master of the Pit SMF Premier Member

    Um....what is cold smoking?? (Nice pics btw.)

    Hiya Ron. You sound like the spokes person for the A-MAZE-N-SMOKER. Ha ha ha. Just kidding pal.
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    they look good, I too have over salted. I still salt before the smoke/cook, but am a lot more careful with it
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Well the darn thing works, what else can I say?[​IMG]
  9. graybeard

    graybeard Smoking Fanatic OTBS Member

    I'm thinking grill or smoke butt not both. Salting to taste AFTER they are done is the way to go. Now, pepper is another story!

  10. walle

    walle Smoking Fanatic OTBS Member

    That's when you just smoke - no heat ~ 70 - 100*.

    Dear RB,
    Before I can make an edumacated suggestion, I'll need you to do two more like that , wrap them up real tight, and ship them to me!!

    They look excellent from here. What kinda smoke were you using? I've had good look with quick grill/smokes using a stronger wood, like mesquite or hickory.

    I've never tried the salt like that.
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    It was my first try on the the smoker so I used a light wood (cherry) because I wasn't sure how I would like it. Like I said the steak was awesome but it just wasn't smokey like I was looking for. I am going to lower the temps I can smoke it longer before it gets too done and also maybe switch to a bit stronger wood like hickory or something else. MY UDS sure can get up to temp if I open the lid. I had nice flames going in there in only a few minutes once I removed the lid. It was very easy to sear them on the UDS. I always season my steaks when I cook them. Well actually what I do is sear both sides then season them but none the less I love seasoning on my steak. Some would say it is too much seasoning but my wife and I love it. Canadian Steak seasoning from Sams club is usually my Go To seasoning (with some others as well) for steaks. Give it a try if you haven't its awesome. But I will take Ron's advice and rinse off the salt before I smoke them next time.
  12. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Now I've done quite a bit of stuff on my UDS as a smokin grill lately ( since my propane grill took a dump on me last year) I have learned you only need a handfull of charcoal to get it smoking for a good hour before all the rest of the coal gets going when you remove the lid for the actual sear. be sure you leave your steaks to the outside of the drum so they are not getting direct heat. I prefer to leave any salt till after I sear the first side. after the first side is seared and facing up I sprinkle hickory salt(My personal Favorite) to my liking since the heat and juice that is present helps to melt the salt right away rather than the salt drawing moisture out of the steak. After the second side is seared and placed on the plate is when I salt the other side and let it rest.
    For something different last time I took the steaks off the grate after smoking and dropped the grate right on top of the charcoal basket for a few minutes. WOW what a good hot fire to sear with. Now you will need a good pair of rubber BBQ or wleding cloves to be able to reach down into the drum, but that hot fire really sears them well. It worked great! Try it!
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    I have to agree with Meateater----Salt after, and RonP-----If you salt first, rinse it off.

    On a side note, isn't that a bit pricey for strip steak? We just bought a bunch of boneless Rib Eye steaks for $5.99, and 8 Rib roasts ( 6 pounders) for $3.99 per pound.

  14. Here is how I do our steaks and they are a HUGE hit. Now, I only do them with ribeyes but whatever you use, you want them at least 1" thick so you can cook longer on the smoker to get more smoke to them.

    First, the night before I rub them with olive oil. I then sprinkle magic dust all over them. I then sprinkle Montreal Steak seasoning and pat them. They should look like this:

    I then wrap them in saran wrap and put them in the fridge for at least 6 hours and upwards of 24. 1 hour before I smoke, I get them into the freezer to get as cold as possible so they can stay on the smoker longer.

    I start the smoker and while it is coming up to temperature, I already have them on with a chunk of apple wood. I bring the smoker up to 225 starting with an internal temp of 45 on the steaks. I pulled them off at 100 degrees internally. I then transferred them to the gas grill and seared the first side for 1 minute and crosshatch and leave until 115 degrees. At that point, turned over and cross hatched and left on until 130. Pull them and let them sit in a dish with a foil tent to rest.
  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yes it was very spendy for the steaks. The wife wanted steaks so bad and that is all she could find so she went with them.
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man your steaks look great and juicy looking from here too. Now I have never done a salt I guess marinade but I do put salt, pepper and garlic on them before I grill. I'm not the searing type thou.
  17. keithace

    keithace Fire Starter

    easy on the salt with red meat...pork needs the salt...i lightly salt and let it sit for a few minutes...then add the rest of the rub...

    and i love using oak with red meat...
  18. I made some smoked stakes fordinner on Sunday. (I didn't take any q-view, so i didn't make a post about it... I know, shame on me)

    They turned out really good. I used a 50/50 mix of hickory and mesquite chips and loaded them and the steaks into my MES before letting it preheat. I set the temp on the MES for 150 degrees without a water pan. I let it smoke for about an hour. I would like to get A-MAZE-N-SMOKER and then I can use that for this. My plan was to cold smoke the meat without cooking it. I then put the steaks in the fridge for a few hours before seasoning them and throwing them on the grill to cook like regular steaks. It turned out very well. Everyone liked them better than without smoking. I like mine rare, so thats why I didn't want to cook them in the smoker, just add the flavor.

    RonP gave me the idea.
  19. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

  20. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I like to use my weber q with a couple chunks of whatever wood is around. It imparts a good amount of smoke flavor in the 15minutes it is on the grill. I just can't wait an hour for a steak, But I can wait 12 for a brisket...go figure. I usually use a little salt and a lot of CBP on my steaks, brushed on with EVOO.

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