This Is Why I Laugh.....

[Goose52]

[QUOTE
Of course if you are drinking Scotch, that would explain a whole lot of your attitude. I'd sooner drink Paint Thinner than Scotch. :becky:[/QUOTE]

i bet that would result in a helluva buzz... while it lasted

 

[4ever3]

I think your IR may be broken cause I sear steaks that look like that waaaaay below 991°

 

[m-fine]

The IR reading is likely fine. I have checked mine with a high temp thermocouple and my Kamado can easily exceed 1000 F.

I agree with the general premise of right tool for the job, and that a pellet grill is not the best tool for searing, but you lost me with the cast iron grates and the picture of an uneven/incomplete sear.

The right tool for the job is the thinnest practical grate set close to the coals. You want to maximize the surface of the meat exposed to hot air, IR, and flame. If your heat source isn’t hot enough, cast iron pans and griddles are a great crutch that can absorb heat over time and then rapidly transfer it to your steak, but their place is not on a Kamado. Wrong tool or combination of tools for the job.

And yes, you can get a good sear at 450, 650, 850, or 1050, but they aren’t all the same. At lower temps, the sear takes longer and the amount of internal meat impacted is higher. A piece of preheated cast iron or carbon steel can speed up the heat transfer and offset that some, but it is still a different kind of sear than you get with a super hot charcoal fire or a salamander.

 

[SlowmotionQue]

The IR reading is likely fine. I have checked mine with a high temp thermocouple and my Kamado can easily exceed 1000 F.

I agree with the general premise of right tool for the job, and that a pellet grill is not the best tool for searing, but you lost me with the cast iron grates and the picture of an uneven/incomplete sear.

The right tool for the job is the thinnest practical grate set close to the coals. You want to maximize the surface of the meat exposed to hot air, IR, and flame. If your heat source isn’t hot enough, cast iron pans and griddles are a great crutch that can absorb heat over time and then rapidly transfer it to your steak, but their place is not on a Kamado. Wrong tool or combination of tools for the job.

And yes, you can get a good sear at 450, 650, 850, or 1050, but they aren’t all the same. At lower temps, the sear takes longer and the amount of internal meat impacted is higher. A piece of preheated cast iron or carbon steel can speed up the heat transfer and offset that some, but it is still a different kind of sear than you get with a super hot charcoal fire or a salamander.

I agree and could have used my grates, cast iron or stainless steel, and at a lower level and have done so on occasion. Many Kamado owners, myself included, have successfully used cast iron on them. So I respectfully disagree that cast iron has no place on a Kamado.

Could have done a reverse sear, could have used my Sous vide. Could have done a few things differently

This was literally a $7.00 steak. Three in a pack, 21.00 and some change I think I paid. It was already dark and I was mainly just putzing. This steak was not my best effort, I bought it maybe a half hour before putting it on and after seasoning my grates and griddle and decided to take pics of my new Father’s Day gift in use.

The point of the pics was to show how hot a well heated cooker such as a Kamado, using lump charcoal can get for searing purposes, vs most pellet grills in the $2,000.00 and less range can.

 

[sudsandswine]

The point of the pics was to show how hot a well heated cooker such as a Kamado, using lump charcoal can get for searing purposes, vs most pellet grills in the $2,000.00 and less range can.

I don't really ever see anyone making that argument though...

 

[SlowmotionQue]

I don't really ever see anyone making that argument though...

It’s out there in one form or another.

The most common form that it exists in is the position, usually sales related, that one cooker, namely the latest and greatest pellet cookers, can do it all and do it all well.

I love pellet cookers. Own one. But I cringe every time one of these manufacturers touts their searing capabilities.

 

[Mike Twangzer]

I enjoyed the post.

 

[sudsandswine]

It’s out there in one form or another.

The most common form that it exists in is the position, usually sales related, that one cooker, namely the latest and greatest pellet cookers, can do it all and do it all well.

I love pellet cookers. Own one. But I cringe every time one of these manufacturers touts their searing capabilities.

Maybe I should have been more specific and said "here".

 

[SmoothBoarBBQ]

Bro, do you even Beefer? If you're talking right tool for the job then you should practice what you preach.

https://us.beefer.com/shop/the-beefer/

Haha. Seriously though I agree about using the right tool for the job, but unfortunately you don't look like an expert when you post a picture of a steak which has a sear on about 30% of the surface. Not to mention the cocky attitude in the original post about you laughing at other people.

Oddly enough I never really used my kamado for searing steaks...I've got a really nice cast iron that has been seasoned perfectly with tallow, and I use that on my stovetop for cooking steaks. I like to bake it at 350° until I hit about 110° internal, and then reverse sear in my cast iron. For me that's the perfect flavor where I can sear it really well without worrying about burning the crust.

 

[SlowmotionQue]

Maybe I should have been more specific and said "here".

People here, shop “out there”.

I’m just giving them a heads up.

 

[SlowmotionQue]

Bro, do you even Beefer? If you're talking right tool for the job then you should practice what you preach.

https://us.beefer.com/shop/the-beefer/

Haha. Seriously though I agree about using the right tool for the job, but unfortunately you don't look like an expert when you post a picture of a steak which has a sear on about 30% of the surface. Not to mention the cocky attitude in the original post about you laughing at other people.

Oddly enough I never really used my kamado for searing steaks...I've got a really nice cast iron that has been seasoned perfectly with tallow, and I use that on my stovetop for cooking steaks. I like to bake it at 350° until I hit about 110° internal, and then reverse sear in my cast iron. For me that's the perfect flavor where I can sear it really well without worrying about burning the crust.

Where in my post did I represent or refer to myself myself as an “expert”?

The “Beefer” is said to reach 1500 degrees.

I’ve not heard of any pellet grills in the $2,000.00 and down range, reaching 1500 degrees.

Nor does that look like a pellet grill to me. And I don’t see anything in its description indicating that it burns pellets.

My post was aimed at consumer pellet grills in the $2,000.00 and down range, and their marketing touted searing capabilities.

The Beefer seems nice. Like some of the infrared cookers out there do as well.

But the analogy is clear. If you’re framing a house, whether you using claw hammers or nail guns, either is better than a tack hammer. While I suppose a tack hammer would be better than nothing, it still would hardly be looked upon by anyone as the right tool, or most effective tool for that job.

 

[rwalters]

Hope you had a wonderful Fathers Day! Very nice FD gift from the kid(s)! Wonder if they knew that in less than 24 hours the very thing they gifted to dad would be used as an instrument to “laugh” at and mock others ways, methods and tools? Kind of a sad way to put such a nice gift from the kids to use

Seems that since you’ve arrived here at the Brethren, your overarching message has been “the right tool for the job!” We get it and I don’t think anyone here disagrees with you. That said, and when I say this, I highly doubt that I am the only one thinking it... but the way you deliver your thoughts/opinions is antagonistic, abrasive, argumentative and definitely not in Brethren style.

I would never say this to you outside the context of this thread, but having been a big time Kamado Joe guy up until a couple of years ago (2 Big JOE’s, 1 Classic and a Joe Jr.) I feel that I can honestly say that ceramics are really good all-around cookers, but not great at any one thing. I can produce WAY better sears with my Weber/SnS than I ever could on my KJ’s and its soooo much easier on numerous levels. Because you continue to stand on your soapbox preaching your “best tool for the job” mantra I can’t help but wonder why you use your KJ’s to sear steaks vs something like the Beefer? Just curious as there are definitely “better tools”...


KJ steak at 991° on cast iron w/ the very real risk of damage to the ceramics and possibility of severe flashbacks:

Beefer steak:

https://youtu.be/Rs3WAL1YwRk

#letsjustcookbrother

 

[SlowmotionQue]

Hope you had a wonderful Fathers Day! Very nice FD gift from the kid(s)! Wonder if they knew that in less than 24 hours the very thing they gifted to dad would be used as an instrument to “laugh” at and mock others ways, methods and tools? Kind of a sad way to put such a nice gift from the kids to use

Seems that since you’ve arrived here at the Brethren, your overarching message has been “the right tool for the job!” We get it and I don’t think anyone here disagrees with you. That said, and when I say this, I highly doubt that I am the only one thinking it... but the way you deliver your thoughts/opinions is antagonistic, abrasive, argumentative and definitely not in Brethren style.

I would never say this to you outside the context of this thread, but having been a big time Kamado Joe guy up until a couple of years ago (2 Big JOE’s, 1 Classic and a Joe Jr.) I feel that I can honestly say that ceramics are really good all-around cookers, but not great at any one thing. I can produce WAY better sears with my Weber/SnS than I ever could on my KJ’s and its soooo much easier on numerous levels. Because you continue to stand on your soapbox preaching your “best tool for the job” mantra I can’t help but wonder why you use your KJ’s to sear steaks vs something like the Beefer? Just curious as there are definitely “better tools”...


KJ steak at 991° on cast iron w/ the very real risk of damage to the ceramics and possibility of severe flashbacks:

Beefer steak:

https://youtu.be/Rs3WAL1YwRk

#letsjustcookbrother

I’m sorry that you didn’t like the post, but I was really aiming it towards salespeople and marketing hype.

I do apologize if anyone took it personally.

 

[rwalters]

I’m sorry that you didn’t like the post, but I was really aiming it towards salespeople and marketing hype.

I do apologize if anyone took it personally.

No hard feelings whatsoever! The Brethren is a great place with a friendly and accepting vibe. Stuff like this just stands out like a sore thumb as is not the norm. Lets just cook

 

[SmoothBoarBBQ]

Where in my post did I represent or refer to myself myself as an “expert”?

The “Beefer” is said to reach 1500 degrees.

I’ve not heard of any pellet grills in the $2,000.00 and down range, reaching 1500 degrees.

Nor does that look like a pellet grill to me. And I don’t see anything in its description indicating that it burns pellets.

My post was aimed at consumer pellet grills in the $2,000.00 and down range, and their marketing touted searing capabilities.

The Beefer seems nice. Like some of the infrared cookers out there do as well.

But the analogy is clear. If you’re framing a house, whether you using claw hammers or nail guns, either is better than a tack hammer. While I suppose a tack hammer would be better than nothing, it still would hardly be looked upon by anyone as the right tool, or most effective tool for that job.

No worries buddy, as others have stated your post came off as pretty crass. In regards to you proclaiming to be an expert here is what you wrote :

"Now as the owner of a pellet grill, A Rec Tec RT590 Stampede, two Weber Smokey Mountains, and a Kamado Joe Classic with nearly every available accessory from the Joetisserie, down to cast iron grates and griddle, and so much cast iron in the house from skillets to Dutch Ovens, to cast iron Oyster trays, I feel that I am in a position here to talk. "

If that entire sentence wasn't designed to showcase that you were an expert in this particular situation then what was it's purpose?

And I just brought up the Beefer as kind of a mocking joke at your post about using the right tool for the job...forums are great but since there is no inflection things often come off as more aggressive or rude than was intended.

It's all good man I was really just trying to make a joke...re-reading my post I don't think it came off very well though...probably similar to your original post as well. Cheers buddy! :-o

 

[SlowmotionQue]

No worries buddy, as others have stated your post came off as pretty crass. In regards to you proclaiming to be an expert here is what you wrote :

"Now as the owner of a pellet grill, A Rec Tec RT590 Stampede, two Weber Smokey Mountains, and a Kamado Joe Classic with nearly every available accessory from the Joetisserie, down to cast iron grates and griddle, and so much cast iron in the house from skillets to Dutch Ovens, to cast iron Oyster trays, I feel that I am in a position here to talk. "

If that entire sentence wasn't designed to showcase that you were an expert in this particular situation then what was it's purpose?

And I just brought up the Beefer as kind of a mocking joke at your post about using the right tool for the job...forums are great but since there is no inflection things often come off as more aggressive or rude than was intended.

It's all good man I was really just trying to make a joke...re-reading my post I don't think it came off very well though...probably similar to your original post as well. Cheers buddy! :-o

Cheers.

But you do deserve and I feel that I owe you an answer to your query as to what that statement’s purpose was?

It was to point out that I am a frequent user of, and have some experience with, cast iron.

I feel that it would not be appropriate to discuss or offer an opinion on it or anything else in my statement preceding cast iron, without any experience with it.

I was claiming “experience”. Not “expertise”. There’s a world of difference between the two.

 

[m-fine]

I agree and could have used my grates, cast iron or stainless steel, and at a lower level and have done so on occasion. Many Kamado owners, myself included, have successfully used cast iron on them. So I respectfully disagree that cast iron has no place on a Kamado.

Could have done a reverse sear, could have used my Sous vide. Could have done a few things differently

This was literally a $7.00 steak. Three in a pack, 21.00 and some change I think I paid. It was already dark and I was mainly just putzing. This steak was not my best effort, I bought it maybe a half hour before putting it on and after seasoning my grates and griddle and decided to take pics of my new Father’s Day gift in use.

The point of the pics was to show how hot a well heated cooker such as a Kamado, using lump charcoal can get for searing purposes, vs most pellet grills in the $2,000.00 and less range can.

You could have used a number of tools to sear the steak just like you could use a number of tools removing a bolt. The point of your post was to use the right tool for the job, but I don’t think you did that with the cast iron Kamado combination.

Obviously, a lot of my reasoning is purely opinion. Some people will prefer to sear in a pan with oil and aromatics, others will prefer to use flame and get a little char with their sear. Some will prefer both depending on the occasion.

You are correct saying a pellet grill is not the best way to sear a steak (IMHO), but it CAN sear a steak and if that’s the tool available, and you asked me to, I could make do and sear a damn good steak on one, just like I could with a weed torch, on a kettle, Kamado, gas stove, salamander (better beefer), open wood fire, or heck even with an electric heat gun paint stripper. Been there, done that will all of them.

 

[m-fine]

Bro, do you even Beefer? If you're talking right tool for the job then you should practice what you preach.

https://us.beefer.com/shop/the-beefer/

I do! Well, not the Beefer, but I do have a Garland Salamander that is like the Beefer except bigger with a lot more BTU’s. It is an awesome tool and produces a world class sear (literally, many of the worlds top steak houses use them!) but I still often will choose to sear over charcoal when the weather is nice. I also sear on the gas stove with cast iron or steel pans. Different ways to get there with slightly different results, but no definitive one best solution.

 

[DerHusker]

Agree with m-fine above. You can only use what you have. I don't have a pellet grill so I have no experience with them and so will not offer any opinions. I do have a kamado, 3 Webers and a searing grate so that is what I use and I get great results.

Kamado:


Weber:


Thanks for looking.

 

[rwalters]

Agree with m-fine above. You can only use what you have. I don't have a pellet grill so I have no experience with them and so will not offer any opinions. I do have a kamado, 3 Webers and a searing grate so that is what I use and I get great results.



Kamado:





Weber:





Thanks for looking.

Yeah, but you are not a good example... I’ve seen you cook and you could turn a toaster into the “right tool”!!! [emoji41]