Hi there!
I am from Queensland, Australia. Just started experimenting smoking meat, mixed results so far :)
I have a ProQ smoker, which is very similar to a Weber Smokey Mountain.
We have tried cooking a beef roast, then cut it into steaks afterwards. While it cooked the meat perfectly, we found that it didn't char the fat on the outside enough. We are used to cooking in a Weber Kettle which does this well.
Sorry if this has already been gone over in this forum somewhere, but would love your tips on how to 'reverse sear' in a ProQ / WSM. Can this be done? If not, would i have to put it into another BBQ after the smoker to do this?
Look forward to your posts!
Karl
I am from Queensland, Australia. Just started experimenting smoking meat, mixed results so far :)
I have a ProQ smoker, which is very similar to a Weber Smokey Mountain.
We have tried cooking a beef roast, then cut it into steaks afterwards. While it cooked the meat perfectly, we found that it didn't char the fat on the outside enough. We are used to cooking in a Weber Kettle which does this well.
Sorry if this has already been gone over in this forum somewhere, but would love your tips on how to 'reverse sear' in a ProQ / WSM. Can this be done? If not, would i have to put it into another BBQ after the smoker to do this?
Look forward to your posts!
Karl
