This summer I was considering buying a smoker, but I didn't really feel like forking out the dough and I didn't really have the real estate to accommodate one either. Then I saw these stainless tubes for $20 for a pair. Fill em with pellets and blaze up one end like a cigar. You get 4 solid hours of smoke on a tube. Ive been messing around with them for months, and although I've still never gotten that beautiful purple smoke ring on any of my stuff, the flavor is phenomenal. Well, tonight in the rain, I think i made my finest steak I've ever done. 2lb "cowboy cut" ribeye. Had the far right burner on lowest setting, which kept the ambient at 90°f. Got a solid 2 hours of smoke before the steak internal reached 85, then I turned up the heat and held the grill at a perfect 107, and I pulled off the steak when the internal temp was 105. Cranked up the sear zone to 500 before I turned the heat down to 7/10 power and then blasted the steak like I would do a regular 3/4" raw steak. Behold
by FlavalisticSwang
2 Comments
Cat food….
I done a bunch of smoking on my Spirit. The vents are scaled to let it run safely at full blast. When I smoke, I have it running one burner at low power for about 200 degrees. The full venting isn’t needed. I cover the vents with aluminum foil all except the far side, where I leave a gap. Keeps the smoke from the tube from all escaping and instead has to flow over the meat to get to the vent. I put the meat on the top rack and picked up an extra high rack so I can use the full depth instead of just the back. It cranks up the flavor a lot. Then once it’s smoked an hour or two I remove the foil and raise the temp to 275 or 300 to do the cooking part. YMMV but the foil on mine made a big difference and got it a lot closer to being like on a charcoal smoker. Not the same of course, but a lot closer.
https://preview.redd.it/q9b40xguhfgg1.jpeg?width=1179&format=pjpg&auto=webp&s=156d9257b4783c4df4949de2194ce34444b3b5bf