Ribeye steak smoked over alder wood in the MMX (with pics)

Stormbringer

Trying something new tonight, using alder wood as a smoke for some ribeye steak. I figured that smoke and Dizzy Pig Cow Lick rub would interfere with each other, so a salt and pepper rub instead. Smoked at 125C/250F in the MM with a single chunk of alder wood, seared at the end. A different and distinctive taste, will definitely be trying this again.

Straight off the MMX after sear and rest:


Cut in half, it had the look of fillet mignon rather than ribeye:


Plated with triple cooked chips and sweetcorn cooked with butter and Dizzy Pig Pineapple Head:


Close-up of the meat:


Thanks for looking!

Eggdicted_Dawgfan

That hunk of meat looks perfect!

Botch

I use alder with salmon, will have to try it with beef.  That chunk almost looks sous vid'd, uniform pink interior and perfect crust, wow!  

Photo Egg

Love that cut in half photo...

Sea2Ski

You nailed that cook!  Looks delicious!

Stormbringer

Botch said:

I use alder with salmon, will have to try it with beef.  That chunk almost looks sous vid'd, uniform pink interior and perfect crust, wow!  

@Botch - yep, I can see that working with salmon. Do you smoke salmon in a MMX? Reason I ask is that in hindsight I think the size chunk I used was too big, and whilst I waited for the thin blue line of smoke, there was quite a bit of it and the beef did have a feel of "yeah, almost overdid it there".

I wonder if smoking in our Large would have better results. View?

Davie755

I’ve never heard of smoking with alder. How does it smoke? Does it compare to a mild fruit wood or something more robust like mesquite?

Meeeshigan22

Looks great, I have always used alder for salmon and ribs. 

Every steak I do these days gets 2-3 chunks of post oak. 

bgebrent

Nice cook brother.

Stormbringer

Cheers folks!

Davie755 said:

I’ve never heard of smoking with alder. How does it smoke? Does it compare to a mild fruit wood or something more robust like mesquite?

I haven't done a lot of smoking, so my frame of reference is limited. I think it's similar to apple wood with a bit more taste/oomph behind it. It's definitely doesn't have the powerful taste of hickory.

JohnnyTarheel

Man that looks great!!

SmokingPiney

Killer slab there......well done! 

Botch

Stormbringer said:
Do you smoke salmon in a MMX? Reason I ask is that in hindsight I think the size chunk I used was too big, and whilst I waited for the thin blue line of smoke, there was quite a bit of it and the beef did have a feel of "yeah, almost overdid it there". 

I wonder if smoking in our Large would have better results. View?

I don't have a Minimax, but I actually use a board from the lumberyard cut up into 10" chunks, soak one in water, set it on top of the grill, then the salmon on top of the board once it starts smoking.  You can re-use a board two or three times.
 
Also, I did find a bag of alder chips, that should work in your MMX too.  

Stormbringer

Botch said:

Stormbringer said:
Do you smoke salmon in a MMX? Reason I ask is that in hindsight I think the size chunk I used was too big, and whilst I waited for the thin blue line of smoke, there was quite a bit of it and the beef did have a feel of "yeah, almost overdid it there". 

I wonder if smoking in our Large would have better results. View?

I don't have a Minimax, but I actually use a board from the lumberyard cut up into 10" chunks, soak one in water, set it on top of the grill, then the salmon on top of the board once it starts smoking.  You can re-use a board two or three times.
 
Also, I did find a bag of alder chips, that should work in your MMX too.  

Thanks for the advice bud. I've got a couple of ideas to play with now.