Pellet smoker grill: Steaks

[Elf@shore]

HI everyone!
Just got a few packs of Porterhouse steaks.
Looking to use My Grilla Chimp pellet grill 1st time for steaks !
Seen 2 methods to cook ?
1 Smoke @ 250 till 115 IT, the turn up grill to 450+ and sear for a min or 2 ?
I do not have Sear plates, guess no fancy char marks ? Let steaks sit for a few after reaching 140/145 IT.

2 Turning up grill to 450+ and flipping 2-3 mins ?
Again, I have no sear plates.

Question? : Can I just go with 450 + and no sear plates ?
I have done pork chops @ 250, they were fine !
Kinda confused with this pellet grill, know its different then the Gasser I am used to !?
What do you all think?
ELF

 

[jcam222]

How thick are the steaks? If thinner I'd likely just cook hot. If they are thick steaks I'd run the lower temp then crank up to sear at end like you said above. I'll also add that in general your pellet grill should cook like your gas grill except it's a different fuel source. People do the lower temp first when they want extra smoke.

 

[chopsaw]

Thick or thin , I'd go hot and fast .
Use the first side down for service .

 

[JLinza]

If I have thick steaks, I like low and then sear. Thin- hot and fast. You could always sear it in a cast iron pan after a low cook..

 

[Elf@shore]

If I have thick steaks, I like low and then sear. Thin- hot and fast. You could always sear it in a cast iron pan after a low cook..

Steaks are 1/2 inch , one is thicker, not by much.
Both less than 1 in.
I am thinking of 250 and check 30m,might flip them ?

 

[Coreymacc]

Steaks are 1/2 inch , one is thicker, not by much.
Both less than 1 in.
I am thinking of 250 and check 30m,might flip them ?

I made this mistake a couple weeks ago, 2" thick is ok for reverse sear but thinner is tough because the steaks is done so quickly. Just hot and fast.

Corey

 

[jcam222]

Yep 1/2" I'd go hot the whole time

 

[Elf@shore]

I made this mistake a couple weeks ago, 2" thick is ok for reverse sear but thinner is tough because the steaks is done so quickly. Just hot and fast.

Corey

Well?
Steak are on @ 250 now.
I might just bump up the temp slightly? after hitting 115/120 ish ?
Id rather have a nice steak than worry about the CHAR Effect ?

 

[Rafter H BBQ]

One guy I have always respected and has never steered me wrong. He’s the one that turned me to the RS…. And it’s one of the best steaks I’ve had!

Red's Reverse Sear Ribeyes - 1st on the New Pellet Pit

May 5, 2013

Did 2 Ribeyes on the new pellet pit this afternoon.  I wanted to see if I could do a smoke and a sear all on the same rig.

Mrs. Red picked these up at Wal Mart's meat counter.  I asked her to buy the thickest ones she could find, these weren't bad.

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• seenred
• May 5, 2013

Light coating of olive oil, dusted them with McCormick's Montreal Steak Seasoning.

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• seenred
• May 5, 2013

Wrapped to rest in the fridge for an hour.

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• seenred
• May 5, 2013

Into the Rec Tec @ 225*, with a mix of oak/apple/maple in the AMNTS.

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• seenred
• May 5, 2013

About an hour later, IT is 130*...Time to pull the steaks for long enough to crank up the Rec Tec to 450* and give...

• seenred
• Replies: 33
• Forum: Beef

 

[Coreymacc]

Well?
Steak are on @ 250 now.
I might just bump up the temp slightly? after hitting 115/120 ish ?
Id rather have a nice steak than worry about the CHAR Effect ?

Its completely up to you how you want the meat done my friend. I like light char, some people like it heavy or none. Just give it a good rest before digging in.

Corey

 

[Elf@shore]

Its completely up to you how you want the meat done my friend. I like light char, some people like it heavy or none. Just give it a good rest before digging in.

Corey

STEAK UPDATE!
Went to IT 120+, pulled and fired up to 450.
After some tinkering ,came out nice Med Rare, towards Rare.
Happy I did not kill them !
Thanks for the Info , Advice !
Sorry? No Pictures.
Was too Hungry, Late cook.

 

[schlotz]

1/2" 'ers can be very tricky but sounds like you got it down. Next time pix?

 

[BandCollector]

As mentioned above: Low heat and then sear