Options , Teres Major on the 26" Kettle

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chopsaw

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Dec 14, 2013
18,211
18,419
OFallon Mo.
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 .
20230402_171428.jpg
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 .
20230402_172416.jpg
20230402_172428.jpg
I get the bread or rolls done ahead so they can cool in time to eat .
Resting and cooling on the counter .
20230402_175824.jpg
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 .

20230402_181150.jpg
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 .
20230402_181927.jpg
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 .
20230402_182138.jpg
Lid on and let the smoke roll over the steaks . Smells so good .
20230402_182254.jpg
Lottie takes up her normal grilling position .
20230402_182319.jpg
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 .
20230402_183638.jpg
20230402_184215.jpg
Everything done . Son makes some green beans in the skillet .
He's great with flavors .
20230402_185013.jpg
Bread is completely cool and all the butter has soaked into the rolls .
20230402_185107.jpg
The smaller two were at 135 when I pulled them , the larger one was 130 .
It's so tender , even at higher temps .
20230402_185405.jpg
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 .
20230402_185853.jpg
You can see the salt crust on the outside of the potato .

20230402_185900.jpg
Happy the wind choose the 26 . It's a great option for the cook .
Thanks for lookin'
 
Nice work Rich, that meal looks great.

Point for sure
Chris
 
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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 .
View attachment 661994
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 .
View attachment 661995
View attachment 661996
I get the bread or rolls done ahead so they can cool in time to eat .
Resting and cooling on the counter .
View attachment 661997
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 .

View attachment 661998
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 .
View attachment 661999
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 .
View attachment 662000
Lid on and let the smoke roll over the steaks . Smells so good .
View attachment 662001
Lottie takes up her normal grilling position .
View attachment 662002
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 .
View attachment 662003
View attachment 662004
Everything done . Son makes some green beans in the skillet .
He's great with flavors .
View attachment 662005
Bread is completely cool and all the butter has soaked into the rolls .
View attachment 662006
The smaller two were at 135 when I pulled them , the larger one was 130 .
It's so tender , even at higher temps .
View attachment 662007
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 .
View attachment 662008
You can see the salt crust on the outside of the potato .

View attachment 662009
Happy the wind choose the 26 . It's a great option for the cook .
Thanks for lookin'
fantastic thanks for sharing
 
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Reactions: chopsaw
Thanks fellas . I appreciate the comments . I do a lot of these so I didn't plan on posting .
Might be some take aways in there though . Using the hot fire to cook the potatoes , then doing a lower temp smoke on the meats .
It was nice using the kettle with some wood . Been using the pellet grill the most .

the rolls are a plus for me .

, man those rolls really look great.
It's a good method for rolls or bread . Comes together fast , so works great for short notice .
I didn't line it out this time , but here's how I do them if anyone is interested .
 
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Looks FANTASTIC! Love me some mesquite on beef. Only thing I might change would be some fresh chive in that tater instead of that bacon. We're chive nuts here.
 
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We're chive nuts here.
I have some chive seeds to go in the Aero garden when I replant it this week .
I let the beef sit at room temp for a few hours with the Kane's seasoning . That's good stuff . Goes fast around here .
 
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Reactions: zwiller
Great looking cook Rich! It all looks really good! But what was all that green stuff your dog was laying on? We are just seeing hints of green... but beats all that white stuff!

Ryan
 
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Wow Rich, that is one spectacular looking meal!! Very nice job sir. I'd have certainly enjoyed my fill of it :emoji_wink:

Robert
 
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Great meal! Scrumptious!
Mesquite smoke in the air at old 79 and main street .
Helps those of us who are not as far along as many of the rest of you!
Kim I've been cooking on kettles a long time . Thanks for the comments .

Far along ? I'm 62 .
My orthopedic guy tells me I look 55 on the outside , but I'm way over 100 on the inside .
So , yup . I'm far along . Lol .
 
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