Well I finally got around to cold smoking a steak. I bought a 2.5 lb porterhouse and cold smoked it for 2 hrs using hickory. It didn't take on as much smoke flavor as I had hoped. My wife dosen't like as much smoke flavor(so I actually bought two) as I do so I only ate the strip and will see if the filet tastes a tad smoker after sitting overnight. I will probally try 4 hrs next time but will add some cheese or something else to fill her up a little bit. With ice in the catch bowl and another ice bowl on the second rack temp stayed under a hundred no problem. If anyone has any suggestions let me know. I took a pic of the steak after smoking but its blurry. My wifes camera has a very slow capture time and I ended up moving.[:(] It did turn a darker shade of red. After cold smoking seared both sides at 550f(three minutes per side) let rest for 20 min in cold oven and then finished on grill for 5 min per side at 400f. Happy Smokin'
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I tried pork loin chops. Cold smoked vent wide open for 3 pucks (1 hr). Grilled them, and very smoky taste. I liked them. Wife said she liked them better when I just grilled them.
Bill