I just got my 009 last Thursday at 5:10PM. I seasoned it with hickory, and put a pork shoulder picnic in at midnight. It was done Firday afternoon, after 17 hours, and was great. I did some chicken thighs over the weekend, which were only so-so.
Tonight, I tried some ribeyes. They were already sliced about an inch and a quarter thick, so I tied two of them together.
I browned them on medium-high in a frying pan. When they were nicely browned, I added salt, pepper and garlic. Then, I put them on to smoke, using a couple of ounces of kiawe wood. I threw in a couple of briquets of Kingston, not because I thought they were needed, but because I have a 20 lb bag of them. They did give my pork picnic a nice smoke ring... This is how the ribeyes looked when I put them in:
Since they were still warm from the frypan, they started at 94.7 degrees, and I set the smoker at 225:
I planned on taking them out when they hit about 130, but when I came back after about an hour, the temp had already gone up to 134, so I took them out and put them on a plate. This is how they looked when they came out:
I just left them on the plate because since I let them get so hot I didn't want any additional temperature rise. They only got as high as 138.7:
The insides were nicely medium-rare:
My wife and I sucked them down (the kids had a frozen pizza), then looked at each other and decided that although these came out just about perfect, in the scheme of things, we both prefer our ribeyes grilled. I guess some things are just better grilled, and in our opinion, a good steak is one of them.