Looks good to me! I’m no expert but I love ribeyes and smoky flavors so sign me up for 5 of em.
Hennabott96
Smash
Still-Cable744
God damn sir this looks tremendous!
*give you high 5*
XxKTtheLegendxX
how to get a steak with a side of carcinogens.
SearchAlarmed7644
I can just about smell that!
TheSanDiegoChimkin
It’s a fire management thing. When you’re smoking meat it’s typically done at a lower temperature, between 190°-250°, somewhere in there. Then you reverse sear. What you want to achieve is a smoky flavor using as little wood as possible. Big, billowy white clouds of smoke will build up on the surface of the meat and taste like ass. Allowing the wood to burn instead of smoke will make the meat taste like ass, it can happen in seconds. You want clear, blue, almost imperceptibly thin smoke rising out of the vent on a low, stable pile of coals. There are innumerable videos on YouTube about how to smoke meats on a Weber grill. Good luck!
DoingItForEli
Creosote tastes disgusting. The smoke should just kiss the steak but then leave the chamber, not stick around and cling a shit ton of smoke particles to the steak.
13 Comments
Way way way too much dirty smoke
Dirty smoke. You want it to be a clear blue looking smoke.
The guys above are probably right, but.. looking good!
Looks great
I may be cooked but I don’t love ribeyes smoked. They look solid though and I hope you enjoyed them.
https://preview.redd.it/ph5aq50jsh1e1.jpeg?width=700&format=pjpg&auto=webp&s=f8b2553d64be2eca05fc4439d9af8886ebb56f9a
Looks good to me! I’m no expert but I love ribeyes and smoky flavors so sign me up for 5 of em.
Smash
God damn sir this looks tremendous!
*give you high 5*
how to get a steak with a side of carcinogens.
I can just about smell that!
It’s a fire management thing. When you’re smoking meat it’s typically done at a lower temperature, between 190°-250°, somewhere in there. Then you reverse sear. What you want to achieve is a smoky flavor using as little wood as possible. Big, billowy white clouds of smoke will build up on the surface of the meat and taste like ass. Allowing the wood to burn instead of smoke will make the meat taste like ass, it can happen in seconds. You want clear, blue, almost imperceptibly thin smoke rising out of the vent on a low, stable pile of coals. There are innumerable videos on YouTube about how to smoke meats on a Weber grill. Good luck!
Creosote tastes disgusting. The smoke should just kiss the steak but then leave the chamber, not stick around and cling a shit ton of smoke particles to the steak.