![]() Note: I recommend using a Thermapen to check the temperature of each individual steak once they are close to being finished. Use a digital probe meat thermometer such as the Smoke by ThermoWorks to monitor the temperature of the steak while it is in the smoker. This type of thermometer allows you to know the temperature of the meat without having to open the door of the smoker. Temperature is VERY important with steaks. Without arguing about things that are subjective like what type of smokers give you the best flavor, I can tell you that the type of smoker is not nearly as important as the method, the recipe, the rub you use and ultimately the person doing the cooking. The heat cooks the food and the smoke adds that wonderful flavor that we all love so much.ĭifferent fuels are used to provide the heat including but not limited to wood logs, electricity, charcoal, propane, natural gas and other forms of wood such as pellets. Let me just say that in it's simplest form, normal hot smoking is simply heat with the addition of smoke. I often have folks ask me for specific recipe instructions for various types and brands of smokers. ![]() I used hickory smoke but you can use mesquite, pecan, cherry or any number of other smoking woods depending on what you have available to you. Once the smoker is ready, place the steaks directly on the grate and leave them alone until they reach medium rare or your desired level of done. ![]() Keep the temperature on the low side and the let the smoke do it's thing. they need to spend some quality time with the smoke. You do not want the steaks getting done too quickly. I do not recommend going much hotter than that. Setup your smoker for cooking at about 225☏.
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