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EagleIII ·

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EagleIII
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  • UXB
    I followed your strategy for my first reverse sear tonight. A 17 ounce rib eye. Never had a better steak. It's truly the Ruths Chris quality we all seek. Thanks.
    April 4
    • EagleIII
      EagleIII
      @UXB, thanks for the compliment on the steak recipe. Sorry about the delayed response!
  • BulldogNation
    Thanks so much! We don't have a temp probe, we will have to check it,......so the wood chunks....the way you explained it sounds like they will go on top of the grate....is that right?
    July 2013
    • EagleIII
      EagleIII
      Bulldog, put your wood chunk on top of your lump charcoal, right before you add the plate setter, water pan and grate. Wait a few minutes before you add the meat so the smoke settles down to a light wispy smoke. Make sense?