Prime NY Strip. Salted and left on counter for 30 minutes. Smoked at 200 on the camp chef until it hit about 108. Into the fridge for 10 minutes. Seared on cast iron with avacado oil.
This was easily top 5 steaks I’ve ever had. Incredibly tender and juicy. Great smoke flavor. I usually sous vide steak, but I recently moved and have no idea where my wife put the thing. I always forget how good they turn out from this pellet smoker. I’m definitely underusing it for this purpose.
I continue to be impressed by the Camp Chef DLX. I got it for under $400 at target about 4 or 5 years ago. It doesn’t have wifi and that would be nice, but it works a great and it’s been super consistent. Always accurate temp and just keeps chugging along.
Note: Third pic is after the smoker and before the sear.
by pipinngreppin