Wood types for reverse sear

[propjob]

I've been wanting to get a good reverse sear on beef, but my first attempt left me underwhelmed. I think it was my poor job of keeping up the smoke.

I used a mix of mesquite and Jack Daniels oak thinking this was well suited to beef. What do you think? Any recommendations on the oak/mesquite ratio?

 

[pc farmer]

What was your cooking procedure?

I smoke at a low temp till bout done then directly on to a hot fire.

 

[propjob]

It was a Porterhouse (I forget the size) that went about an hour@ 200 in the smoker before hitting the grill. I didn't have a steady smoke the whole time. I was very happy with the doneness when it was served up.

 

[pc farmer]

Was it too smokey or not enough?

I use oak or hickory for the most part.

 

[propjob]

Not enough smoke. I think my next attempt will have me starting with more wood in the pan at the start to keep up the smoke for the duration.

 

[pc farmer]

What smoker are you using?

 

[propjob]

Masterbuilt Sportsman Elite 2-door. I don't like the chip pan because the openings in the bottom of it make it very easy for the chips to catch fire. Instead, I put my chips in a cheap cake pan that I place on top of the provided chip pan. No fires this way.

 

[propjob]

Giving this another try on a London Broil. And so far, I have a nice thin blue smoke going. I have more wood in the pan than before, so hopefully, I can leave it alone.