BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Cold Smoking => Topic started by: BigSmoker on September 08, 2004, 11:58:13 pm

Title: Cold Smoked Porterhouse
Post by: BigSmoker on September 08, 2004, 11:58:13 pm
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'

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: Cold Smoked Porterhouse
Post by: nsxbill on September 09, 2004, 12:58:37 am
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.