Wood Fire for Steaks

Discussion in 'Wood Smokers' started by tbjoebbq ss, May 22, 2013.

  1. tbjoebbq ss

    tbjoebbq ss Fire Starter

    Since I have had the horizon, I have smoked something every week.  Even if it was just desert.

    So the wife asked the other day if I would do some steaks using the smoker and not the weber kettle.

    I said why not and promptly jumped on the site to she what folks do.   I saw several posts about a smoked/reverse sear steak.

    Now the thing is we eat our steaks rare+ to no more than med rare.    I do have the cooking grate for the fire box.

    So I am wondering what the best method would be. 

    Should I build a fire and direct cook?

    Should I build a really hot fire and get the smoker super hot and cook indirect in the main chamber?

    should I try the reverse sear? 

    The reverse sear is the one I am nervous about.

    The intent is to cook with wood.  If I want to use charcoal, I would just turn to the tried and true Weber.[​IMG]

  2. fwismoker

    fwismoker Master of the Pit

    Simple...If it's a thin steak you have to direct sear.

    ..If it's medium thickness smoke 225-250(lower for more time in the smoke) to an IT of maybe 110-115 and then sear high heat for 60-90 seconds per side...foil for 10-15 minutes. 

    Thicker steak go to 115 IT..then sear
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Why not let the Weber do the cooking? They are very versatile units and can do wood as well as Charcoal.

    I suggest starting your Weber Kettle with the coals (less than enough for cooking) after they get ready , add a piece or two of you wood of choice . Let this settle down to Thin Blue Smoke and Grill your Steaks as you wish , taking them to the doneness you want.

    As Fwismoker said , the thinner the quicker the cook , so be vigilant , but don't flip them every time you look at them , give time to each side to Caramelize.

    You want to make it look like a Steakhouse meat ? Leave it on one side for long enough to make a mark on the bottom ; with your tongs(never puncture the steak ) just lift the edge to check, then when it has a Grill line on it , turn it 1/4 turn , on the same side and let it score again... when it is about half way to you doneness ,  flip them and do the same as above to that side.

    You will end-up with a beautiful looking Steak , Remove from fire when done and let it rest for a couple of minutes to re-distribute the juices.

    Have fun and . . .
    Last edited: May 23, 2013
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    IMHO "reverse sear" is a waste of time, I have tried it and was not impressed. I prefer to sear and set the steaks aside, away from the coals and grill indirect on the Weber kettle until the IT is 130°-135°.

    BTW "reverse sear " is a misnomer, it should be called "sear after cooking". 
  5. beefmeister

    beefmeister Smoke Blower

    Just use the grill. I prefer mesquite chunks. It burns really hot and imparts a great flavor

    I fill up a chimney starter if it's two to four people. Burn down to coals, dump it out and enjoy.

    After the steaks rest, top with a pat of ancho, chipoltle or any combo of softened chile butters.

    There's numerous recipes, but I use Grady Spears recipe as a base.

    That's my take, your mileage may vary.

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