Question on Cold Smoking Steaks

[bigcatdaddy]

I would like to cold some Ribeys for a dinner that I'm having for my Board of Directors.  I'm cooking them on Thursday and was planning on smoking them tonight and letting them rest in the fridge.  I'm worried about keeping the the CT down.  I don't have a CS attachment yet, but plan on putting a large pan of ice on the bottom rack.  Forecast is for a high of 89 today.  Should I worry about anything???

BCD

[Wildcat]

You should keep it as low temp as possible. The Ice will help. Make sure the meat is cold to start with (not quite frozen) and smoke until meat reaches room temp. Then wrap in plastic wrap and into fridge. Best to do this the day before.

You could also smoke the day of the event and simply transfer to the grill after the smoke.

Personally I like to grill over a hot wood fire. Better results IMHO.

Edit: You can also build your own Cold Smoke Adapter with dryer vent and cardboard box.

[Habanero Smoker]

Here is the cold smoke setup that Wildcat is referring to:
Cold Smoke Setup

Also you will get better smoke circulation if you remove the "V" (drip) tray. You really don't need it when you cold smoke steaks. One other thing, pat the meat dry with paper towel before placing them into the smoker.

[hal4uk]

Another option, if you haven't purchased the ribeyes yet (of course, they can freeze fine for another time)...
You could smoke a whole rib loin at 225 to IT of 135...  That's some of the best eats you will ever taste.
(Ribeyes are just sliced steaks from the rib loin)

Basically, you'd be making smoked prime rib.
(Even though you'd probably use USDA Choice, that's what you would call it)

[Ka Honu]

I generally cold-smoke rib-eyes for 40 minutes (2 bisquettes) and either grill them immediately or rest them in the fridge for an hour or so before grilling.  I have, however, refrigerated them for a day without any problem.

[bigcatdaddy]

Thank you guys.  I cold smoked them last night for 30 min.  Vac packed them down and they are resting in the fridge till tomorrow afternoon.  The meat never got above 55 degrees. Bottom tray had a large pan of ice, Bowl was full of ice and the steaks were cold when they went in.  CT actually stayed right around 72 degrees and the outside temp was 90.

BCD

[Wildcat]

Nicely done! If you like a strong smoke flavor simply apply smoke longer next time. Let us know how everyone likes them.