Partially Smoked Meats / Cold Smoked Steak

Please report back. I am curious as to the outcome!

Thanks...

quote:

Originally posted by Wheelz:
[qb] Please report back. I am curious as to the outcome!

Thanks... [/qb]

Wheelz - Yeah, I will. The more I think about this however, I think I'll crank it up to 150F to get the smoke going well, turn the 008 off, throw the strips in for 15 minutes max., then pull them. I'm primarily motivated by the fact that my wife just got back from the butchers with the requested steaks. She got a little carried away. Two beautiful well-marbled prime strips about 1 1/4 lb each @ $18/lb. Ouch. No way I'm going to screw the babies up and end up having a pizza delivered.

DLS,

We are going to have porterhouse steaks tomorrow and I will put the cold smoke baffle in and smoke with the required ice method and time for cheese and then move them over to the TEC grill and finish them off. I will let you know if they go wrong - I'll eat them anyway. The most that can go wrong using this method is they may not have enough smoke flavor, which won't ruin them.

smokemullet

dls - please let us know how they came out. I have smoked ribs eyes at about 150 just to get the smoke flavor and finshed on a hot grill. They were great. Remember, beef takes smoke easily in the Cookshack.....

Reporting Back.....

Things went very well. Trimmed a piece of scrap sheet metal to use as a baffle on the bottom rack. Seasoned the steaks well with coarse salt and freshly ground black pepper and let come to room temp. Meanwhile, put 6 trays of ice cubes on the baffle, put 2 oz. apple in the box, set temp. to 150F, and closed the door. When the smoke was rolling, put steaks on top rack and turned the unit off. At 7 minutes, covered vent hole. Pulled the steaks at 13 minutes and seared in a very hot saute pan with some peanut oil for about 1 minute per side then put the steaks on a rack in a pre-heated oven at 275F for 5 minutes. While the steaks were in the oven, put some red wine, garlic, and crushed red pepper in the saute pan to make up a little sauce.

The steaks were excellent. Perfectly medium rare with a great crust. Smoke taste was right on - very prominent but not overpowering. Apple wood was good choice. Served with a red cabbage confit and an old vine zin (94 Turley). Life is good, especially when it's this simple.

BTW - Smoking some chicken thighs and sausage right now for gumbo tonight.