Bought a Pitboss 1000d3 and smoked my first meat. Ribeye at 225, 110 degrees when i pulled it and then Reverse seared it over the stove. Will try to sear it over the grates with the fire open after i get a good cast iron so the fat doesn’t seep into the bowl. Any tips for steaks? How did i do? I aim for Medium rare to Medium.
Overall i’m really happy with this smoker and it’s incredibly easy to use, my neighbor and I are both carnivores and he said it was pretty great for the price I paid, outside of the bluetooth capability which i plan on using a 3rd party thermometer anyways, i’m very happy I didn’t get the black stone or Traeger which were either more expensive or pretty one dimensional.
by QuattroFor4
1 Comment
So the interesting part of smoking a steak and reverse searing is the doneness isn’t as big of a problem. You can make a “medium well” steak that is just as juicy as a pan cooked medium rare. I like to render the fat a little more with mine so I smoke 225°F for 45min before removing from the grill. Then I turn it up to 500°F and sear both sides. This comes out amazing but you’ll have to get over wanting that inside to be pink if you want to try it because smoking for that long will make it look “well done” when it’s really not.
At the end of the day, what matters is that you’re happy with the end result. If it was to your satisfaction you did great. Steaks aren’t like brisket because you can have a preference about it and it’s not able to be judged by others entirely off of looks.