Well, not even close..
I think what started this thread prior to the split.. the Salt Island
Porterhouse has ruined me.
Here was tonights try to duplicate that wood taste.
Loaded the firebox with a chimney of lump and 2 large oak logs. Once the logs caught added some chunks of hickory and mesquite from the bag and let things burn withthe firebox lid and door open. Once all was burning good, I close the doors and put the steaks in a cool spot in the chamber and dampered down a little to make some heavier than normal smoke. Let the steaks sit in the chamber for about 30 minutes, with white smoke coming from the chimney. Chamber temps were around 225-250... After 30 mins, i opened up the dampers and chamber climbed to 400+. I knocked the logs apart and had a decent coal bed that i couldnt put my hands over for more than a second, and that was from ABOVE the top of the door... Steaks went on then, about 2 inchs over the coals... I gave them about 2 minutes on each side(didnt want a hard char) and then i moved the grate to the top rung, about 14 inchs above the coals and closed the top door. Gave them about another 2-3 mins to med rare, 125-130 on the instant read and let them rest.
well.. 4 great steaks.. no where near the smokey flavor I was looking for, but great steaks.. family agreed.. steaks were good, tasted like they always do, but not what i was trying to achieve. Have to figure a way to get more smoke without doing real BBQ...
will try again next week.. think my arteries are gonna get a workout till I get it right.
Sorry, forgot to take pics before i inhaled the filet... and those red things with the green stuff on top??
those are toe-may-toes.. it is like a vegg-et-table.... it is not a GREEN vegg-et-table,( i know its a fruit).. Some people eat those things. These just got pulled off the vine.
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Smoke on KC.