I'm considering purchasing the cold smoke baffle and it says you can cold smoke steaks. I'm curious how that whole process works. I'm assuming that you cure the meat? I'd be interested in hearing about someone's experience with this or just steaks in general. I'll probably purchase the baffle regardless. I haven't done any steaks in my CS yet so I'm anxious to try them....

Cold smoked cheese and nuts are great. I guess I missed the part about cold smoking steaks.

Anything you cold smoke must be cured.

This means getting some sodium nitrite and understanding how to use it.

The definitive resource is Rytek Kutas' excellent text, "Great Sausage Recipes and Meat Curing"

http://www.amazon.com/exec/obidos/tg/detail/-/002566860...nce&s=books&n=507846

Morton's Tender Quick is an easy solution that is available at Super Wally Worlds.

http://www.mortonsalt.com/consumer/products/meatcuring/

Cold smoking any other way is inviting food poisoning.
This includes cheese, (but not nuts).


When you "hot smoke", ie. temperatures in excess of 160 deg. you need not cure but the product must be treated as cooked food and refrigerated accordingly.

Smoke Crazy - I believe that baffle is meant to keep the steak from cooking while adding smoke flavor to it. You would then take out and cook on the grill as usual. I could be wrong. Personally, I wouldn't waste a good steak on the smokette. I like my steaks charred on the outside, red and juicy on the inside. Good luck.

Thanks for the input. I thought it sounded kinda strange. I'd say what L.A. thinks makes sense to me. I'll have to think about picking up Rytek Kutas' book also.....

Smoke_Crazy, the best tasting steaks I've had were smoked a little in my CS. I use 3/4 oz of hickory, turn the dial to 250*, get the smoke rolling then place 2 NY strips (right out of the fridge) in the CS. Cut the dial back to about 200*, just enough to keep the wood smoking, and smoke for 20 minutes. Internal meat temp is about 100* by then. Take 'em out of the CS and slap 'em on a hot grill and finish to your taste. I'll never eat a plain steak again.

ninetyproof

Thank you! that just makes sense. The only change I don't have a grill it will be in a white hot skillet when I Do it.

That'll work.

Actually you can get smoke started down around 140�,before you put the steak in the cooker.

Also if you go with your smallest wood scraps,etc.-you'll get more/quicker smoke.

As ninetyproof says,pull it by 100� and crust it up in the hot oven,grill,skillet ,etc.

Use wood chips instead of chunks.

Finish it in a George foreman grill. Sometimes my wife marinates ribeyes with liquid smoke and other stuff, then cooks them to medium rare in the GF. Cheating, but very good.

Hippie

Another good move, looks grilled smells grilled

...and tastes very much like grilled. I reckon it IS grilled, just on an electric non-stick grill. 4 minutes to done medium rare with 1" ribeyes, and no flipping!