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Can you use wood chunks at high temp?
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bicktrav
Posts: 640
Have a tri tip in the egg right now. Reverse searing at 250 with a sizable chunk of red oak in there. I'm going to kick the temp up to nuclear for a high heat sear soon, but I'm wondering: do I take the chunk out for the sear portion? Or should I keep it in? Is it ok to have wood in there during a sear?
Southern California
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Sure...just leave it there. ..pics tooGreen egg, dead animal and alcohol. The "Boro".. TN
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Even kingsford will add some smoke flavor. It may be waxy but smokey, yes. LOLmiddle of nowhere- G.I. NE
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Just leave it, it wont hurt a thing.middle of nowhere- G.I. NE
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As requested, here are pics from last night's tri tip cook. Left the red oak in for the high sear at 700. Turned out very well. I will say though, I'm still baffled by tri tip and temp. I had this piece going low and slow until 125 internal. Then I seared it at 700 for about 4 minutes per side. Internal temp should have gone up by around 10 degrees on account of the high heat sear, right? Ended up far more rare than a 135 steak normally is. Something about tri tip. Even in the high 130's it seems a touch rare.Southern California
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It looks good, but it it is more rare in appearance than what the thermometer was sayings. It's funny, there was a discussion the other day where someone mentioned they always cook tri-tip to 140+. I have only cooked a couple and did them much like you: cook to about 125+sear. One difference is I did not go low. I was cooking at 350-375 for the roast portion.It still looks great though. I would hit that!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I think the belief is that past a certain internal temperature meat will no longer absorb smoke. So leaving the chunks in the fire won't hurt anything because meat isn't absorbing it.
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@SmokeyPitt - Yeah, I was involved in that earlier discussion. Very strange about tri tip. I have a brand new Thermapen (gift from the holidays), so I can't imagine I'm getting an inaccurate reading. This tri tip was also grass fed, and I know that can sometime result in a stronger red color, but it was definitely on the rarer side than I was shooting for. May have to try shooting for an IT of 140 next time. Strange.Southern California
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