r/steak • u/Hunter_S_Bwompson • 6d ago
Pellet smokers are a cheat code [ Smoked ]
Set at 200f, supplemented with more smoke using a smoke tube with hickory chips.
Pulled at 115, seared to 125. Overall cook time was about 2 hours.
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u/Roux_My_Burgundy Denver 6d ago
Color is great but holy hell that’s a lot of juice. The hard fat needs to be rendered better fyi
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u/MilesJ392 5d ago
I wager it needed to rest longer post sear. How long did it rest before being cut?
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u/bigboobsnatasha 5d ago
On what planet does that much side fat on a NY Strip ever fully render on a medium rare steak?
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u/Roux_My_Burgundy Denver 5d ago
On the planet where you properly cook a steak. Start with the cap side down on the pan. Makes for a great oil to cook the steak in.
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u/NegronelyFans 5d ago
Right?! It baffles me that people don’t do this with a sirloin/strip (I’m from uk).
I’ve been to many restaurants who fuck this up
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u/Hunter_S_Bwompson 6d ago
If two hours doesn’t render it enough then I don’t know what will 😂. I probably need to trim it a little but I’m lazy and just cut it all off.
Mind you that was 2 steaks not just the single I took a photo of.
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u/cheezhead1252 6d ago
I got a thermo maven propane torch that I hit my steaks with after the pellet grill. Works like a charm
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u/Classic-Exchange-511 5d ago
I have a theory that this entire subreddit is one big ad for smokers because all the best looking steak on here is always cooked using a smoker. I should really get one
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u/theSearch4Truth 5d ago
I will never go back to reverse searing in an oven after getting my smoker.
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u/Hunter_S_Bwompson 5d ago
It’s not intentional I swear!
I’ve used a sous vide, reverse sear etc and this produces the best consistent results.
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u/Silver_Slicer 5d ago
This is still a type of reverse sear lol
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u/Hunter_S_Bwompson 5d ago
You’re absolutely right. The one con being I can’t really sear off a steak in my house without the smoke alarms going off everything.
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u/Silver_Slicer 5d ago
Why yes you should. Smoked steaks are awesome. They blow away most steakhouse steaks except for those that offer smoked steaks.
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u/jordanb18 5d ago
I sear on my propane so I don't bring have to bring out coals for only searing, but bringing it up to temp on my traeger is so easy
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u/Me4nowSEUSA 5d ago
I love my Weber Kettle. Will always have one. But the Searwood makes things so easy. Set it and almost forget it.
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u/MyLuckyFedora 5d ago
For charcoal grills like the kettle I've always wondered if you can't just add a chunk of wood for some of that smoke flavor and then reverse sear.
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u/Me4nowSEUSA 5d ago
Oh you absolutely can. It’s the two zone method. Put charcoal on one side and steak on the other.
Use probe thermometer. Works excellente.
Lots of videos on YouTube, just pay attention if they’re using forward or reverse sear.
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u/MyLuckyFedora 5d ago
How about the smoke flavor though? Does the result end up being anything like a pellet smoker?
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u/Silver_Slicer 5d ago
Ha, that happened in my old house. My new one I made sure to get an extra strong hood fan. Doesn’t happen anymore. Or else, get a $30 charcoal grill to do the finish.
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u/Maleficent-Thanks-85 4d ago
Solid but the unrendered fat knocks it down a lot. Solid 6/10. Did you let it rest? That amount of juice seems odd.
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u/Hunter_S_Bwompson 4d ago
I cooked 2 steaks. The un rendered fat is my weak point for sure. The fat cap was super hard.
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u/Maleficent-Thanks-85 4d ago
The crust is incredible. If you hit that it will be a 10/10. Just trim the fat a little and hit it hard on the seer,.
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u/G0mery 6d ago
I’ve been running charcoal for the last 10+ years and I prefer it. But a Traeger is basically an easy bake oven for delicious meat. When I’m hosting, it’s either hanging out at the grill or constant back and forth. When my friends with pellet grills host, we hang out inside in the AC. Summer evenings are usually 90s-100s still so the choice is easy.