Smoking Steak

Yabsey

Morning all. 

Still quite new new to the whole BGE world but one thing I know is I am loving it! 

I have had a quick search but can’t seem to find the answer I am looking for. I have cooked many steaks now using the Trex method and they taste great but I wanted to try smoking a steak next. Thing is I am unsure when I need to start smoking and how long for as I don’t want to ruin the steak. I am planning on using the Hickory chips/chunks I got with the BGE starter kit. Any help from you guys would be great. 

Thanks. 

YukonRon

I add chunks prior to adding the meat. Depending on your pallet for smoky flavor, requires some testing and refining.
Let the chunks catch, when the smoke smells right to you, add your steak and cook as normally you would.
Have fun, and Happy Thanksgiving.

unoriginalusername

Welcome aboard. Unless i am doing fajitas or tacos I don’t find steaks are the best meat to take lots of smoke but that’s up to individual preference ... 

in terms of smoke I’ve found it best to get chunks and put them on the coal grate covered with charcoal as the heat causes them to smoulder which gives off the best smoke flavour. 

510BG

unoriginalusername said:

Welcome aboard. Unless i am doing fajitas or tacos I don’t find steaks are the best meat to take lots of smoke but that’s up to individual preference ... 

in terms of smoke I’ve found it best to get chunks and put them on the coal grate covered with charcoal as the heat causes them to smoulder which gives off the best smoke flavour. 

So to be clear you place the wood chunks on the bottom of the fire bowl then layer coal on top?

Woodchunk

510BG said

So to be clear you place the wood chunks on the bottom of the fire bowl then layer coal on top?

Steak is a short cook so you can place chips or chunks in the middle on top after lighting in the middle. 

GrillSgt

If you want to get some smoke into a steak do it using a reverse sear method. Use the search above. 

Theophan

I've done T-rex and Reverse Sear, and in my experience, the results are the same (wonderful!), the only difference being that T-rex is more of a pain because you have to wait a long time for the Egg to cool down to low-and-slow temps.  Both involve a low-and-slow part, but because most people don't want well-done steak, it's still not a very long smoke, compared to a brisket or pork butt.  You're not going to get a hugely smoky flavor.

If by "smoking a steak" you really mean smoking it, a long, low-and-slow cook to well-done temps the way you'd smoke a brisket or a pork butt, I don't think there's much, if any, information about that because pretty much everyone likes steak seared on the outside and medium-rare, or thereabouts, on the inside.  Is that what you meant?

Slippy

I do a tenderloin every Christmas, and I smoke it for about 25 minutes on my stick burner, then finish in the BGE. They are great that way. My family won't let me do it any other way now. If I didn't have the stick burner, I would probably do it in the BGE the same way. Smoke it first (225°ish), remove the meat, foil it while I got the temp of the BGE back up in the 400° range to finish it. As a bonus, the other step I do, is get my little Weber kettle up to 700° and sear it before putting in the BGE... If I didn't have the Weber, I would probably reverse sear it...  Sounds complicated, but it works... Steaks don't require much time with the smoke to get a nice smoky flavor. 

GrillSgt

I use my kettle for the sear on all my reverse sears. 

unoriginalusername

510BG said:

unoriginalusername said:

Welcome aboard. Unless i am doing fajitas or tacos I don’t find steaks are the best meat to take lots of smoke but that’s up to individual preference ... 

in terms of smoke I’ve found it best to get chunks and put them on the coal grate covered with charcoal as the heat causes them to smoulder which gives off the best smoke flavour. 

So to be clear you place the wood chunks on the bottom of the fire bowl then layer coal on top?

Yes that’s my go to. On top they burn vs clean blue smoke

Yabsey

That’s great guys thanks for all you advice. 

I like my steaks medium rare but the missus likes hers well done. I was just worried that I would ruin the steak by making it too smokey but that doesn’t sound like it will be a problem. I have never smoked anything before so I guess I should just give it a go and see how it goes. 

Mattman3969

If you want to truly smoke your steak you’ll need some 1 1/2”+ steaks.  Season with salt and put in the freezer for 30-45mins while you get the egg dialed in at 250-275 indirect with some Oak for smoke.  Smoke steaks to 10° or less IT then sear in cast iron with some ghee.   Good beef fo sho.   

RajunCajun

Reverse sear is the way to go.  Well worth the time.

Woodchunk

Yabsey said:

That’s great guys thanks for all you advice. 

I like my steaks medium rare but the missus likes hers well done. I was just worried that I would ruin the steak by making it too smokey but that doesn’t sound like it will be a problem. I have never smoked anything before so I guess I should just give it a go and see how it goes. 

You don't have to add wood. The lump will give it flavor.

Sea2Ski

Mattman3969 said:

If you want to truly smoke your steak you’ll need some 1 1/2”+ steaks.  Season with salt and put in the freezer for 30-45mins while you get the egg dialed in at 250-275 indirect with some Oak for smoke.  Smoke steaks to 10° or less IT then sear in cast iron with some ghee.   Good beef fo sho.   

^ This. While I do not put them in the freezer, they do go back in the fridge. This allows more time for them in the smoke. Also, I do recommend oak as well. Oak and beef naturally pair very well together.

Do not want to clean another pan? Skip the CI. 15-18 below finish open the vents wide open. Pull steaks10-12 degrees below finish.  Set steaks aside, and allow temps to spike in the egg and the coals get lava red with smaller grate right on the coals. Pat meat dry and place on small grate and sear for crust.