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Tri Tip cold smoked from frozen
danhoo
Posts: 699
Post oak and pecan in a tube. Let's defrost this in a smoke bath.
current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 |
sold:| PitBoss pro 820 | WSM 22 |
Comments
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Interesting! Any concerns about thawing like that out in the climate? No judgement, I just don’t know.
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Interesting! Looks like a full tube, so 5-6 hours smoke time? Anxious to see if the smoke flavor gets too strong, since cold meat condenses vapors efficiently.___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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I'm not concerned. I've done this before when the TT was partly thawed. This was a last minute decision to cook this tonight. It will get about an hour at 90F with smoke before temp bump to 250F and toss more chips on.
I'm shooting for a 6.30 dinner. We'll see if it's done by then.
current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 | -
Botch,
I usually try for two hours cold smoke and then do a reverse sear cook. but I got a late start as this was not planned.
After I light lump I'll dump the rest of the chips on the pile.
current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 | -
I should have started two hours earlier. Dome temp was 90 and after an hour it's still frozen solid.
current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 | -
Not as big as that, but ATK did a test of cooking a frozen steak and it worked well.
https://www.americastestkitchen.com/cooksillustrated/how_tos/8741-the-science-of-cooking-frozen-steaks
(may be behind a paywall)Raleigh, NC -
What sort of a device is that?
Somewhere on the Colorado Front Range -
Visalia, Ca @lkapigian
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Corv said:What sort of a device is that?
If so it is just a Thermapen stuck in the outer 3/8 inch that had barely thawed with my TW smoke sitting off to the side. Other than the color matching there is nothing in common between them.
btw, the Tri Tip came out of a chest freezer at -10F and came up to 24F after an hour with dome temp about 90F. It was still frozen solid and I could not get a probe into the steak.
I didn't bother with more pics. This turned into a rushed cook. I lit coal got it to 250F and then upped the temp to 350F and did not bother with a reverse sear. It was tasty but didn't have as much smoke flavor as normal.current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 | -
I was asking about the device in the top photo, with the fire on top.
Somewhere on the Colorado Front Range -
Seems like a smoker tube.
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Yeah smoke tube
current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 |
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