Grilling steaks on 26 inch weber kettle HELP

work2play2 · 07-17-2018, 10:34 PM

Might sound like a dumb question. Butni usually sous vide steaks then sear in cast iron skillet. I'm camping. All I have is weber kettle and vortex. How do I go about this for best steak? Direct over coals? Use vortex? I haven't cooked a steak in so long like this. Tips on how you do this for goodness???

MisterChrister · 07-17-2018, 10:36 PM

There's a lot of applicable info in this thread.
https://www.bbq-brethren.com/forum/s...d.php?t=262653

Chezmatt · 07-17-2018, 11:32 PM

I build a fire on one side only, and then reverse sear.

Build your coals like this (but, you know, on fire):
IMG_20180704_075722.jpg

Cook on indirect until you get to 110 or so, then sear direct on hot until you get the color and temp you want. Don't be afraid to move back and forth between direct and indirect a few times.

Here are a couple finishing on indirect after the sear. You can see the coals on the hot side:

IMG_20180701_181636.jpg

Good luck!

luke duke · 07-18-2018, 09:34 AM

Use a chimney

SirPorkaLot · 07-18-2018, 09:49 AM

Vortex and a Weber is all you need to make a fantastic steak!

Set up vortex in center and toss steaks directly over vortex for 2 minutes a side. Rest, slice and eat

Sid Post · 07-18-2018, 09:57 AM

There are a lot of different ways to get a really great steak. The only limit is the ingenuity and skill of the grill-meister.

A bunch of coals pushed to one side works well for me.

Now, what are you going to use for seasonings?

PnkPanther · 07-18-2018, 10:05 AM

I'll give you grandfathers secret recipe:

1 gallon of lighter fluid
1 gallon of water (for when the flames get too high)
Light fire and get flames soaring
Put steaks on grill

If flames get too low, more lighter fluid
if flames get too high, add water

(there is a balancing act, art form really, you'll have to go by feel)

When steaks are properly charred (they'll clank on the plate and leave soot all over the plate) they're done, cover in Heinz Steak Sauce (or other sauce if you prefer)

Drunk Monkey · 07-18-2018, 02:38 PM

Depends on how thick your steaks are. If they are nice and fat I go with the reverse sear. Keep them indirect (with a chunk of wood on the coals) until they hit 105 to 110 then sear them over direct coals for a couple of min per side. If they are thin wally world steaks direct heat for a couple of min per side.

Smoking Piney · 07-18-2018, 02:55 PM

Camping with a 26" kettle.......I like the way you roll.

You can go indirect with the Vortex. Just put the steaks on the edge (put a chunk or two of your favorite smoke wood over the vortex) and keep rotating them until they hit about 110 IT.

Then - right on top of the Vortex for a good sear.

NCGrimbo · 07-19-2018, 08:43 AM

Chezmatt's method is how I always cook my steak, but I do a quick 60 second sear first to each side and then do indirect until I hit the internal temp desired.

07-17-2018, 10:34 PM	#1
work2play2 Knows what a fatty is. Join Date: 06-12-18 Location: Georgia Name/Nickname : Sweet baby	Grilling steaks on 26 inch weber kettle HELP Might sound like a dumb question. Butni usually sous vide steaks then sear in cast iron skillet. I'm camping. All I have is weber kettle and vortex. How do I go about this for best steak? Direct over coals? Use vortex? I haven't cooked a steak in so long like this. Tips on how you do this for goodness???

07-17-2018, 10:36 PM	#2
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	There's a lot of applicable info in this thread. https://www.bbq-brethren.com/forum/s...d.php?t=262653 __________________ Kettleheads Anonymous Charter Member

07-17-2018, 11:32 PM	#3
Chezmatt Full Fledged Farker Join Date: 06-05-11 Location: San Francisco, CA	I build a fire on one side only, and then reverse sear. Build your coals like this (but, you know, on fire): IMG_20180704_075722.jpg Cook on indirect until you get to 110 or so, then sear direct on hot until you get the color and temp you want. Don't be afraid to move back and forth between direct and indirect a few times. Here are a couple finishing on indirect after the sear. You can see the coals on the hot side: IMG_20180701_181636.jpg Good luck! __________________ 22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg

07-18-2018, 09:49 AM	#5
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	Vortex and a Weber is all you need to make a fantastic steak! Set up vortex in center and toss steaks directly over vortex for 2 minutes a side. Rest, slice and eat __________________ John

07-18-2018, 09:57 AM	#6
Sid Post is One Chatty Farker Join Date: 05-31-13 Location: East Texas, USA	There are a lot of different ways to get a really great steak. The only limit is the ingenuity and skill of the grill-meister. A bunch of coals pushed to one side works well for me. Now, what are you going to use for seasonings? __________________ Shirley 24x42, Evie Mae patio, a 'herd' of WSM's, 26" Weber Kettle, ...

07-18-2018, 09:34 AM	#4
luke duke is One Chatty Farker Join Date: 01-16-10 Location: Dallas, TX	Use a chimney

07-18-2018, 10:05 AM	#7
PnkPanther is One Chatty Farker Join Date: 06-05-17 Location: Minneapolis, MN Name/Nickname : Adam	I'll give you grandfathers secret recipe: 1 gallon of lighter fluid 1 gallon of water (for when the flames get too high) Light fire and get flames soaring Put steaks on grill If flames get too low, more lighter fluid if flames get too high, add water (there is a balancing act, art form really, you'll have to go by feel) When steaks are properly charred (they'll clank on the plate and leave soot all over the plate) they're done, cover in Heinz Steak Sauce (or other sauce if you prefer) __________________ 22.5 and 26" Weber Kettle, The Good One Open Range

07-18-2018, 02:38 PM	#8
Drunk Monkey is one Smokin' Farker Join Date: 06-28-12 Location: Lantana, TX Name/Nickname : Drunk Monkey	Depends on how thick your steaks are. If they are nice and fat I go with the reverse sear. Keep them indirect (with a chunk of wood on the coals) until they hit 105 to 110 then sear them over direct coals for a couple of min per side. If they are thin wally world steaks direct heat for a couple of min per side. __________________ Weber 26 , Q100, Mini UDS, Bayou Classis Stick Burner, Blaze Built in, Fornetto Basso

07-18-2018, 02:55 PM	#9
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Camping with a 26" kettle.......I like the way you roll. You can go indirect with the Vortex. Just put the steaks on the edge (put a chunk or two of your favorite smoke wood over the vortex) and keep rotating them until they hit about 110 IT. Then - right on top of the Vortex for a good sear. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS Last edited by Smoking Piney; 07-18-2018 at 03:03 PM..

07-19-2018, 08:43 AM	#10
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC	Chezmatt's method is how I always cook my steak, but I do a quick 60 second sear first to each side and then do indirect until I hit the internal temp desired. __________________ "At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway ----------------------------------------------------------- Weber 26.5" Yoder YS640 -NCGrimbo