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Unread 08-25-2012, 07:35 AM   #10
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Join Date: 05-06-09
Location: El Paso, Texas
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Man, been meaning to try thick chops for a while now ! I know that many on this board prefer to reverse sear but I don't. I prefer to sear the hell out of steaks/burgers then finish them in the main chamber by smoking. You get a great char and smoky flavor. Easier to control finished temp as well. Thanks for the inspiration, I'll have to look for these !
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