Just tried the "Stealth Steak Smoking" myself

rmdodson · March 17, 2010, 05:54:58 PM

Taking an idea from FLBentRider, I did this last night with some NY strips & venison steaks & it really works! I did 2 hrs. of Mesquite smoke & then finished them on the grill. He, too wanted me to give the smoker a break after 2 batches each of pulled pork & smoked bbq beans & 10# of chicken quarters ;) Hubby thought they were delicious! Would have taken pictures, but there wasn't enough left to take pictures of ;D

classicrockgriller · March 17, 2010, 06:05:11 PM

;D You have to take pics before you eat!

FLBentRider · March 17, 2010, 07:23:27 PM

Nice job.

The photo opp kinda gives it away. ::)

rmdodson · March 18, 2010, 09:33:48 AM

Quote from: classicrockgriller on March 17, 2010, 06:05:11 PM
;D You have to take pics before you eat!

Couldn't take pics...hubby got to it too quick...he snitched a little piece of the venison while I took the taters & veggies to the grill & then dove into the rest...Only had 2 of the NY strips (they were small, though) left by the time I got them off the grill & it was time to eat. So I had 1 & he ate the last one last night.

Tommy3Putts · March 21, 2010, 05:54:28 PM

I am a steak lover. One of the reasons I went the bradley route is the cold smoke of steaks capability. I can't wait to give a few 16oz rib-eyes a two hour ride with hickory and them toss them on the grill for three minutes a side.

bears fan · March 21, 2010, 06:24:13 PM

Just out of curiosity because I've been wanting to do this as well, what temperature do you smoke them? Also, what thickness of steak are you using?

FLBentRider · March 22, 2010, 03:27:18 AM

I cold smoked mine - tower heat off.

It would be even better to cold smoke, plastic wrap and overnight in the fridge, grill the next evening.

OU812 · March 22, 2010, 12:57:39 PM

Quote from: FLBentRider on March 22, 2010, 03:27:18 AM
I cold smoked mine - tower heat off.

It would be even better to cold smoke, plastic wrap and overnight in the fridge, grill the next evening.

I do the same thing.

When New York is on sale I buy the whole side, cut into 1" steaks, cold smoke for 2 hr with Pecan, vacume seal and put in the fridge for a day to let the smoke sink in then freeze for a later date. The ones I'm cookin right away I just wrap in plastic and put in the fridge over night then grill the next day.

I think the smoke flavor is better this way, but thats just me.