<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />Hey Chez,
Give me the low down on cold smoking your steaks - never thought of that yet[:I]<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
No big deal. The day before the party, cold smoke them 2-4 hours, depending on the wood & thickness of the steaks. Personally, if it isn't 1" thick it ain't a steak. The CB Special is a ribeye 2" thick & weighs 32 oz.![:I]
I use a Weber charcoal kettle for grilling. Stoke the fire as hot as you can with a combination of charcoal & woodchunks. Toss on the marinated steaks (olive oil & whatever spices you like) & let the flames roll for 3 minutes. Flip the steaks (wear gloves), put the cover on & shut off all the air. Five minutes later, it's eatin' time. Warm, bloody & delectible!
Beware opening the cover though. All that pent up heat and fat will produce a nice fireball about 6 feet high
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That's for the CB Special. A wimp steak might become charcoal
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As far as gas grills go, I've got no use for them. If I had kids & needed to cook up a bunch of hot dogs or hamburgers, OK. But I don't and you don't have the heat control you do with a good charcoal grill. You get special dispensation as a Canadian because I realize a 40# propane tank can weigh a heck of a lot less than it's counterpart in charcoal can cook
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Kirk
http://www.chezbubba.com Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?