Steaks on the FEC100

Steaks need a grill, not a smoker, that's my preference.

I've done most steaks in the FE, about the only one is a rib eye/prime rib. I've seen filets, etc done, but for me, "smoked" as a little flavor, but steaks don't need much.

I've done sirloins for contests, smoke on 180 until it hits about 5 degrees less then you need. Take it off and let it rest.

You can also smoke it for an hour or so and then finish it on a higher temp to crisp the outside.

Smokin,
How did you do with the sirloins at the contests? Did you just rub, or do you have some other method?

John

At the Chest to Chest cookoff, they had a steak category, think I got 3rd out of 50+ teams:



Here's a photo of sirloin, cooked to 135, in an FE. Just Montreal Steak Seasoning. It was a 10 lb roast. A KEY for this kind of meat is to take it out and let it hold for at least an hour or two. Helps the juices settle back in, just like a steak, but hold it longer.

You even do the steaks John?