My dad got me one as well! I couldn't wait for warmer weather😂 I've made smoked brats, smoked burgers, and some wings. It was awesome and low effort for a first timer. Enjoy yours!
You wanna know the BEST way to get great smoky flavored steaks with a great sear? A Gas Grill running beside your pellet grill. Plus, you conserve quite a bit of pellets too. Low and slow @225 for about 20-30 min (110 degrees) have the gas grill warmed up and ready to go. When you get to 110 degrees take them over to the red hot gas grill and sear em good! A lot easier than trying to finagle a pellet grill to do something it's not really made to do.
@@PTBCANADIAN I’m curious what temp your pellet smoker is set at, what temp you’re pulling them to sear them? I’m finally looking into pellet grills now that my propane grill and my electric smoker have both reached end of life. I bought my weber kettle grill after my expensive 6 burner stainless propane grill, 2 electric smokers and 1 cheap charcoal vertical smoker. They all still worked but I still prefer the kettle although it took a few cooks to figure it out. I don’t want to invest in something else I consider 2nd to my $125 weber kettle, but I would love smoking brisket with less effort. If I cant sear a steak tho, idk
@@PTBCANADIAN Did you rest the steak 20-30 minutes after pulling it off the gasser for the sear? High heat will make the steak contract up for a bit. It should "relax" a little with the rest
@@DeezNuttz_BoffaDemSo my Pit boss combo pellet/gas has 1000⁰ searing capabilities just shop around and do your research youll find one that fits you. Mind you they get very expensive... Pit Boss is the affordable option. (My combo was $1000 ish )
Without doing much, if any, research, I bought my first pellet grill a few weeks ago, the PB 700FB1, based on the recommendation of the grill guy at Lowe's. I was a little skeptical of the "flame broiler" feature at first. That is, until I used it. Dude, it is no joke. The thing is like the fire of Mustafar. Going back to Lowe's today for one of those diffuser plates. 😂
Yes, it can get pretty hot! I haven't seen the flame tamers (if that's what you are referring to that sit over the firepot for better indirect cooking) at Lowes. You can order either from Smokeslikeaboss.com or there are some amazon options too that some of our viewers found liem this one: amzn.to/3VPLnD0
Nice to know that other people make mistakes with their grills. I have taken hits to my confidence several times when I was talking too much with friends as i am grilling. Thanks for the video.
Right on Richard...however I would change it to "ALL people make mistakes with their grills"...now and then at least. Sometimes it's hard to talk and cook without either messing up what I'm saying, or messing up what I'm cooking...or both! 😄 Thanks for watching!
The reason the Grill Grates work well is because they are aluminum, which conducts heat better than cast iron and enables them to get hotter. The same thing can be accomplished using an aluminum griddle on top of the standard grates over the open flame.
I smoke my steaks to my desired temp on my PitBoss pro 860 then throw them on my blackstone pro 28 with some butte,garlic, herbs it the sear setting works perfect. Less mess cleanup for the smoker and the blackstone is simple to clean
Searing was my concern with ordering a Z-grill 11002B. I have that same Lodge cast iron griddle that is my plan to attempt searing once it arrives. We'll see if I have to remove the heat deflector in that one. My concern with the PitBoss is uneven heating across the cooking area.
Going to try this on my pitboss. Has the open flame sear grate on it. If that isn’t good enough I’ll try having the blackstone on standby ; ). Good job!
I don't have use tallow. But I've been a solid fan of BaconUp. That mild bacon flavor on my steaks is fantastic. I've even cooked up breakfast sausages in the pan and used the grease to cook my steaks. It's life changing
Two thoughts, if you don't mind. First, GREAT video and very helpful, and I completely agree with you about the Grill Grates turned upside down so you get maximum Maillard effect -such a perfect sear! But one thing I would add when cooking the steaks for the "reverse sear" is that you can do that on the Grill Grates with the grates upright, and put pellets in the grooves to get some nice, enhanced smoke flavor. I agree with you having the tube smoker in the back of the grill, but the pellets in the grates works nicely too. Something to consider... And Second, regarding the final sear, you have it exactly right about the inverted Grill Grates for such a full-surface sear for maximum Maillard crust. And if your audience only has a pellet grill to do it, that's the right advice. But, what I do (b/c I have a gas grill too) is do the slower cook of the steak on the pellet grill to get the smoke enhancement, but when it's time to sear, I just fire up the gas grill with the inverted Grill Grates, and I get an awesome sear in almost no time - without wasting a lot of pellets trying to get the pellet grill to searing temp. It's just using your stuff most efficiently, and at the point we're taking those steaks for the final sear, there is no "smoke" gonna happen so we might as well go with the most efficient method for the sear. Just my thoughts, for what it's worth... Thanks for your many very helpful and informative videos!!
Nice. Awesome ideas. I'll definitely try that pellet in the grill grates tip. For this video I was really trying to challenge myself to ONLY use a pellet grill and see what was possible. There's so many awesome directions you can go though. I'm going to soon try some smoked ribeye steaks in my electric smoker set only to about 90°F and hold them there almost sous vide style to get them smoky and the exterior dried out then blast them on the gas grill for the crust. Thanks for watching!
Thanks for your reply! Sometimes I leave comments for people, but I don't always get a reply so I don't know if they ever saw the comments... BTW, the pellets in the Grill Grates is not my idea - that came from Brad, the guy who invented the Grill Grates. I understand you were trying to do EVERYTHING on just a pellet grill in that video, and that's great b/c many folks only have a pellet grill, so your video showed how to do the whole process on just a pellet grill. It was a real eye-opener to see how much of a difference that sear grate (direct heat) makes! Your electric smoker as a sous vide device sounds VERY interesting! Now you have me thinking again, darn it! 🤪 I use my Weber 22 Kettle as my "cold smoker" with no heat and just a smoke tube, and it works great for cheese, salt, etc. So I wonder if I could put steaks in there and cold smoke them to infuse them with smoke flavor (like your electric smoker idea), and then cook & sear to finish? I was planning to do something like that with a frozen pizza, so your electric smoker steak idea really has me thinking... Also, thanks for another great tip you mentioned about how to use your cheap pellets and expensive pellets - I was doing the exact opposite and using the expensive ones for heat, and the cheap ones for the smoke tube. Your idea of using the cheap ones for heat and expensive ones for smoke just make so much more sense! Thanks! Love your videos and I always learn something from them. You have a new fan! I'm subscribing right now! Have a great weekend!@@madbackyard
You're welcome, of course - and thanks for all the great thought-provoking videos and comments. My friend, is there a way I can DM you? Just a quick thought that you might enjoy hearing.@@madbackyard
Good question. On the 4th one we’re using the slotted flame broiler over the fire pot that comes on the Pit boss so most of the grease drippings will roll off that and not directly into the fire pot.
Thanks for watching! Oil and butter will work well too if you don't want to mess with the tallow. Use a good high smoke point oil like grapeseed. I try to avoid garlic and herbs when searing at really high temps as I find they just quickly burn. A good garlic and herb butter added on top to melt over the top while resting the steaks works great though!
Looking for a video like this. My dads pellet grill gets up to 700 and even then I still got great looking steaks. Will definitely try to remove the heat diffusers and use the cast iron pan method. Thanks
Heck yeah! I would smoke on a super low temperature setting with them up on the top rack and a water pan below. You can even use a pellet tube smoker to get extra smoke flavor before searing them to finish.
Wow, I'm so hungry right now and it's after 2:30 am while I'm watching this. I'm suffering wanting to eat a nice steak at such an odd hour. They all look great, but yeah, that nice crust on the 3rd one is looking extra delicious and kicking with that extra taste.
Have you ever tried using a torch? Seems that would be a quick and easy way to do a nice reverse sear near the end of the cook, as it's done with sous vide all the time. No muss, no fuss and it could be done right on the grates. Thoughts?
Yeah, I've got the big Lodge griddle that I throw on one side of my grill for steaks. $25 at Costco and the thing is almost half the size of my grill surface (Green Mountain Grills Daniel Boone). Plenty of space for four steaks at once.
I have a traeger 580 Pro and I’ve never had a problem searing steaks at 450° so I don’t know where your struggle is coming from. I cook them at 225 until they reach 125 internal then take them off to rest while the grill heats up and once it does, I let them sear 2 to 3 minutes on each side. Perfect crust every time
Watching you talk about it getting hot with that grill wide open kinda urked me but I did learn someone helpful from your advice. I got a new pellet grill and wondered where the sear was. This is a great idea. Thanks
Searing on the PitBoss over the direct flame does it cause any problems with grease getting into the firepot. Awaiting delivery of my first pellet grill, so new to all this.
Hi Doris- Great question. No, not at all. It burns so hot on the HIGH setting that pretty much anything that drips down gets incinerated right away. You may get some flareups the same way you would get searing over a burner on a gas grill, but you can just move the food out of the way until it dies down. If you watch our chicken wings video you can watch me sear a bunch of them at once right over the open flame broiler and you'll get a better sense of what it looks like. Thanks for watching! Make sure to check out our other videos on how to assemble and how to start and season the new pellet grill when it first arrives before you start cooking on it. Let us know how the first few cooks go!
On many Pit Boss and other pellet grill models they have a lever where you can pull back a panel to directly expose the fire in the firepot so you get direct heat like grilling on a gas grill rather than indirect heat like an oven when the fire pot is covered.
Great video! I'm wondering if there's another way to estimate the temperature of the cast iron tray without the infra-red thermometer which is quite pricey? I used the pit boss 850G's thermometer but it didn't work for the cast iron. Is there a way, eg, heat the grill to 250 degrees first with cast iron in it (indirect fire), and then with the direct fire, heat the cast iron for like 10 minutes and the iron will reach the required high temperature? Something like that? Thx
Thank you!! I wouldn’t rule out the infrared thermometer right away. There are many models on amazon for less than the cost of a package of ribeyes. Check out the link to the one I put in the description for example. You don’t need a top of the line one just for cooking which is nice. If you don’t want to use one then just give the cast iron plenty of time to heat up. You could even start it on a burner inside while the steak is smoking/precooking on the pellet grill. You can flick a few drops of water in it to make sure it sizzles and steams instantly is another trick. Thanks for watching!!! 👍 🙏 😎
IMO you would be better served buying a Blackstone griddle which will give you the high temp searing for a great crust. Save your pellet grill for smoking ribs and butts! 😎
Yes, blackstones are awesome! However, not everyone has the space or budget for multiple grills and smokers. So the challenge here was to try and do everything all on a single pellet grill. Thanks for watching!
One thing to keep in mind when using cast iron pan or griddle or Grill Grates, etc...when you turn your meat over....place it on an unused portion of the heated surface. If you just turn it over in the same spot...the surface has been cooled too much to sear.
Interesting, I never thought about this. I’ll have to test it out with the infrared thermometer to see whether the difference is significant and at what temperatures. Thanks!
How long these pellet grills typically take to come up to grilling temps? I want to get into smoking, but My current gas bbq is also approaching end of life. And now i am debating between small pellet grill and new gas grill vs just a bigger size pellet grill to.do everythijg. I am not sure if it can replace gas grills entirely for those weekdays grilling when you are short on time and gotta make quick family dinner?
A pellet grill DOES take a while to get up to temperature compared to a gas grill, especially the bigger ones. It cannot completely replace a gas grill. I'd say it depends what you plan to cook more of: Hamburgers, steaks, brats, etc on weeknights, go with a gas grill. Ribs, Pulled pork, brisket, whole chickens, roasts on longer weekend cooks, go with a pellet grill. Think of the searing option on a pellet grill as a nice add-on feature to a smoker, but not something that's meant to completely replace the high heat convenience of a gas grill. We also recently became an affiliate for Monument Grills and I really like their 5 Burner Mesa Series if you are looking for a new gas grill. It will be featured in our next video if you want to check it out. It gets hot FAST. You can use our code: "madbackyard" for a discount. Here is the link: shrsl.com/4he4g. Hope that helps, thanks for watching!
@madbackyard hey thanks for.the reply. Really.helps. and monument grills, yes I like those and def. Looking into those for my.gas replacement. I just came across these Masterbuilt 800/900 series auto Charcoal smoker/grill at Costco today. Looks quite interesting since it has the auto set and forget of pellet grill + the high smoke flavor and high searing temps.
Thanks! No not normal. It’s called a burn back if you want to look it up but you pellets are igniting in side the auger and smokes making it’s way back to the hopper. Could cause a large fire in your pit boss. Make sure your ash pot is cleaned out regularly and your fan is working and to always go through the shut down cycle when turning off your Pit Boss. We are going to do a video about it soon. Thanks for watching!
Probably not for these techniques…We are however about to release some videos on how to make smoked (and seared) ribeye and strip steaks, so make sure to subscribe and keep an eye out for those! Thanks for watching!
@madbackyard is that because the heating is so quick and intense that there'isn't much smoke flavour imparted? I love smoked food, but my partner worked in a smokehouse for a while and is sick of it! But I want a pellet grill, so trying to figure out if we were to just grill burgers, sausages, if it would give a smoke flavour and she'd hate them or not, before buying a grill!
You won’t get much smoky flavor on a Pellet grill cooking at high heat. The pellets burn too quickly. You get more when cooking low and slow for longer periods of time. Here is the link for the grill grates used at the end of the video. They work great!!👍. amzn.to/3JEndVj
Dumb question I think but would you use the same method no matter what type of steak you grill? I use direct heat on my pit boss with a cast iron griddle to sear it on.
Not a dumb question at all! Yes, you can use the same method. Just know a thicker filet mignon will take a little longer to get to your target internal temp before searing than a thinner cut. But then you use the same searing technique and the same final target internal temp for your preferred doneness no matter the type of steak.
With the small caveat that a thinner steak’s internal temp will rise more during resting than a thicker steak (less distance for heat from the exterior to travel to the center). So always good to pull a thinner steak sooner so you don’t accidentally overcook.
Good question! Nothing wrong with that, just a little messier and it may flare up if it drips down into fire pot before you even get your steaks on. I just find this method simpler. Thanks for watching!
One downside to the sear option is more hot spots and temp issues by having one heat diffuser instead of multiple so something to consider. Check out this video to see what I mean. We Fixed Our Pit Boss Temperature Issues in UNDER 5 Minutes! th-cam.com/video/JgoeOTLsW7A/w-d-xo.html
I appreciate you posting mistakes because most of us backyarders mess things up occasionally. I can’t tell you how many times I have dumped the pellets out of my Traeger hopper then start dumping a new 20 pound bag in only to realize I never closed the dump chute… pellets all over my patio because you can’t shut that cute door with pellets flying out. F bombs galore.
Smoke the steaks until 130f then hit them with a flame thrower for the crust. I do it whenever I sous vide my steaks.i would imagine it would work just the same Unbelievable crust
2 things, both really the same question/answer - How did carry over temps differ from steak to steak? Cut em open and let's see the final final temp! Great comparison though.
Yeah well, redo the video and cook it correctly. I use the pellet grill to get the smoke and internal temp I want and move to. Cast iron skillet on a separate burner.. great char everything
@@madbackyardI appreciate your efforts here. I’m just lazy, and stuck in my ways. The only thing I no longer do is rest more than 3 minutes after removing from the cast iron. I plate as you do those 3 minutes… on a grid placed on the plate.
What I am learning is that Pellet Grills are over rated. Sure they can cook low and slow for 12 hours but so can my Weber gas grill with some smoke tubes/boxes.
You could have put that cast iron on your stove top inside the house and been done in 5 minutes with way less work. I don't get the logic of any of this.
Those are all about 5-10 degrees below commonly accepted levels. This is easy to google and find. You list the levels at which you might want to REMOVE the steak, in which to reach those doneness levels as it rests and continues to rise in temp another 5 degrees. However, a 125 FINAL internal temp will still be pretty rare though.
Too much science for me to cook a steak. I know it's about pellet grills but really? This video could have lasted 30 seconds. Using a probe to know when a steak is cooked also removes the romance of cooking. Looking at the steak to know when it's done is all I need to do. Simple as when it shines it's the very beginning of rare and then it's up to you.
I think you're overlooking the fact that not everyone is at that level of expertise, especially if they've just acquired a new grill or are getting into grilling for the first time. And no matter how experienced you are, the "romance" is lost if the steak is over cooked and dry. Even the top BBQ champions all use thermometers to check internal temp. I'm not saying your way is wrong, but it isn't right for everyone...or I dare say, even the majority of backyard BBQ adventurists.
GREAT comparison for the different methods. BUT this video should have been around 20 minutes max. Too much ancillary talking and open lids. Thank you for getting me started to get my steaks looking like yours! !! !!!
I'm really frustrated with this video where he makes mistakes and then adds text to the screen when he should just be cooking and then close the freaking grill so he can talk while it's cooking oh my God shake my head slap me
why not just make your steaks on a gas stove in the cast iron pan? what does the pellet grill do for you? seems like you are adding an unnecessary step?
FANTASTIC VIDEO. THANK YOU!!!! I’M A SMOKING ROOKIE AND THIS WAS SUPER HELPFUL!
Glad it was helpful, thanks for watching!!
Dad got me a pellet grill for Christmas... watching as much as I can! Can't wait to grill & smoke this summer!
Awesome present! Thanks for checking out our channel and good luck with your cooking!
My dad got me one as well! I couldn't wait for warmer weather😂 I've made smoked brats, smoked burgers, and some wings. It was awesome and low effort for a first timer. Enjoy yours!
The direct flame with the “Flame Broiler Lever” of my Pit Boss 850 from Lowe’s did a great job on steaks last weekend.
Awesome!
Thank you for all your pellet grill videos that apply to any pellet grill.
Glad you like them! Thanks!
You, Sir, are an excellent instructor. Thank you for this and thanks for the links as well.
Thanks so much!
Could you put the lodge cast plate direct on top of the original pit boss grill plate’s thanks
Yes you can, with the flame broiler open that’s a great option!
You wanna know the BEST way to get great smoky flavored steaks with a great sear? A Gas Grill running beside your pellet grill. Plus, you conserve quite a bit of pellets too. Low and slow @225 for about 20-30 min (110 degrees) have the gas grill warmed up and ready to go. When you get to 110 degrees take them over to the red hot gas grill and sear em good! A lot easier than trying to finagle a pellet grill to do something it's not really made to do.
I do that too but for some reason my soft smoked steak ends up getting really rough once I’ve seared it on the gas grill afterward. I don’t get it.
@@PTBCANADIAN I’m curious what temp your pellet smoker is set at, what temp you’re pulling them to sear them? I’m finally looking into pellet grills now that my propane grill and my electric smoker have both reached end of life. I bought my weber kettle grill after my expensive 6 burner stainless propane grill, 2 electric smokers and 1 cheap charcoal vertical smoker. They all still worked but I still prefer the kettle although it took a few cooks to figure it out.
I don’t want to invest in something else I consider 2nd to my $125 weber kettle, but I would love smoking brisket with less effort. If I cant sear a steak tho, idk
@@PTBCANADIAN
Did you rest the steak 20-30 minutes after pulling it off the gasser for the sear?
High heat will make the steak contract up for a bit. It should "relax" a little with the rest
@@DeezNuttz_BoffaDemSo my Pit boss combo pellet/gas has 1000⁰ searing capabilities just shop around and do your research youll find one that fits you. Mind you they get very expensive... Pit Boss is the affordable option. (My combo was $1000 ish )
That's how I do mine
good very complete review. I'm trying 10-14-23 . Thank you.
Thank you! Let us know how your steaks turn out!
Without doing much, if any, research, I bought my first pellet grill a few weeks ago, the PB 700FB1, based on the recommendation of the grill guy at Lowe's. I was a little skeptical of the "flame broiler" feature at first. That is, until I used it. Dude, it is no joke. The thing is like the fire of Mustafar. Going back to Lowe's today for one of those diffuser plates. 😂
Yes, it can get pretty hot! I haven't seen the flame tamers (if that's what you are referring to that sit over the firepot for better indirect cooking) at Lowes. You can order either from Smokeslikeaboss.com or there are some amazon options too that some of our viewers found liem this one: amzn.to/3VPLnD0
@@madbackyard Thanks for this! You were right, they did not have them at Lowe's. Apparently I mistook something else for them.
Nice to know that other people make mistakes with their grills. I have taken hits to my confidence several times when I was talking too much with friends as i am grilling. Thanks for the video.
Right on Richard...however I would change it to "ALL people make mistakes with their grills"...now and then at least. Sometimes it's hard to talk and cook without either messing up what I'm saying, or messing up what I'm cooking...or both! 😄 Thanks for watching!
The reason the Grill Grates work well is because they are aluminum, which conducts heat better than cast iron and enables them to get hotter. The same thing can be accomplished using an aluminum griddle on top of the standard grates over the open flame.
I smoke my steaks to my desired temp on my PitBoss pro 860 then throw them on my blackstone pro 28 with some butte,garlic, herbs it the sear setting works perfect. Less mess cleanup for the smoker and the blackstone is simple to clean
Great tips. Thanks for watching. Blackstones are great!
This is exactly why I bought a Pit Boss
Direct heat option does make things easier!
Searing was my concern with ordering a Z-grill 11002B. I have that same Lodge cast iron griddle that is my plan to attempt searing once it arrives. We'll see if I have to remove the heat deflector in that one. My concern with the PitBoss is uneven heating across the cooking area.
Going to try this on my pitboss. Has the open flame sear grate on it. If that isn’t good enough I’ll try having the blackstone on standby ; ). Good job!
Thanks! Let’s us know how it goes!!
I don't have use tallow. But I've been a solid fan of BaconUp. That mild bacon flavor on my steaks is fantastic. I've even cooked up breakfast sausages in the pan and used the grease to cook my steaks. It's life changing
Nice! I’ll have to give it a try!
Two thoughts, if you don't mind. First, GREAT video and very helpful, and I completely agree with you about the Grill Grates turned upside down so you get maximum Maillard effect -such a perfect sear! But one thing I would add when cooking the steaks for the "reverse sear" is that you can do that on the Grill Grates with the grates upright, and put pellets in the grooves to get some nice, enhanced smoke flavor. I agree with you having the tube smoker in the back of the grill, but the pellets in the grates works nicely too. Something to consider... And Second, regarding the final sear, you have it exactly right about the inverted Grill Grates for such a full-surface sear for maximum Maillard crust. And if your audience only has a pellet grill to do it, that's the right advice. But, what I do (b/c I have a gas grill too) is do the slower cook of the steak on the pellet grill to get the smoke enhancement, but when it's time to sear, I just fire up the gas grill with the inverted Grill Grates, and I get an awesome sear in almost no time - without wasting a lot of pellets trying to get the pellet grill to searing temp. It's just using your stuff most efficiently, and at the point we're taking those steaks for the final sear, there is no "smoke" gonna happen so we might as well go with the most efficient method for the sear. Just my thoughts, for what it's worth... Thanks for your many very helpful and informative videos!!
Nice. Awesome ideas. I'll definitely try that pellet in the grill grates tip. For this video I was really trying to challenge myself to ONLY use a pellet grill and see what was possible. There's so many awesome directions you can go though. I'm going to soon try some smoked ribeye steaks in my electric smoker set only to about 90°F and hold them there almost sous vide style to get them smoky and the exterior dried out then blast them on the gas grill for the crust. Thanks for watching!
Thanks for your reply! Sometimes I leave comments for people, but I don't always get a reply so I don't know if they ever saw the comments... BTW, the pellets in the Grill Grates is not my idea - that came from Brad, the guy who invented the Grill Grates. I understand you were trying to do EVERYTHING on just a pellet grill in that video, and that's great b/c many folks only have a pellet grill, so your video showed how to do the whole process on just a pellet grill. It was a real eye-opener to see how much of a difference that sear grate (direct heat) makes! Your electric smoker as a sous vide device sounds VERY interesting! Now you have me thinking again, darn it! 🤪 I use my Weber 22 Kettle as my "cold smoker" with no heat and just a smoke tube, and it works great for cheese, salt, etc. So I wonder if I could put steaks in there and cold smoke them to infuse them with smoke flavor (like your electric smoker idea), and then cook & sear to finish? I was planning to do something like that with a frozen pizza, so your electric smoker steak idea really has me thinking... Also, thanks for another great tip you mentioned about how to use your cheap pellets and expensive pellets - I was doing the exact opposite and using the expensive ones for heat, and the cheap ones for the smoke tube. Your idea of using the cheap ones for heat and expensive ones for smoke just make so much more sense! Thanks! Love your videos and I always learn something from them. You have a new fan! I'm subscribing right now! Have a great weekend!@@madbackyard
Right on, thanks for all the kind words, I appreciate it, have a great weekend!
You're welcome, of course - and thanks for all the great thought-provoking videos and comments. My friend, is there a way I can DM you? Just a quick thought that you might enjoy hearing.@@madbackyard
madbackyard1@gmail.com is the best way to contact us directly. Thanks!
Pink shark. Going to try this with t bone this weekend
You mentioned grease fires with putting grates directly over the fire box. Why was that not a problem with the 4th steak?
Good question. On the 4th one we’re using the slotted flame broiler over the fire pot that comes on the Pit boss so most of the grease drippings will roll off that and not directly into the fire pot.
3rd one is the best. You can also increase your crust by basting in a little bit of oil and butter (add garlic and herbs for extra favor).
Thanks for watching! Oil and butter will work well too if you don't want to mess with the tallow. Use a good high smoke point oil like grapeseed. I try to avoid garlic and herbs when searing at really high temps as I find they just quickly burn. A good garlic and herb butter added on top to melt over the top while resting the steaks works great though!
I prefer the look of the cast iron, second version, and with my grill, this is what I will be able to do.
Awesome, thanks for watching!! 🥩 🔥 👍
Looking for a video like this. My dads pellet grill gets up to 700 and even then I still got great looking steaks. Will definitely try to remove the heat diffusers and use the cast iron pan method. Thanks
Awesome, glad it was helpful!
Is it okay to smoke the steaks before searing? Great video
Heck yeah! I would smoke on a super low temperature setting with them up on the top rack and a water pan below. You can even use a pellet tube smoker to get extra smoke flavor before searing them to finish.
Wow, I'm so hungry right now and it's after 2:30 am while I'm watching this. I'm suffering wanting to eat a nice steak at such an odd hour.
They all look great, but yeah, that nice crust on the 3rd one is looking extra delicious and kicking with that extra taste.
Have you ever tried using a torch? Seems that would be a quick and easy way to do a nice reverse sear near the end of the cook, as it's done with sous vide all the time. No muss, no fuss and it could be done right on the grates. Thoughts?
Yes, it’s awesome! I wouldn’t say it’s “No fuss” but it is a cool way to cook a steak, and a fast way to overcook a steak if you aren’t careful!!
Really good information sir!
Yeah, I've got the big Lodge griddle that I throw on one side of my grill for steaks. $25 at Costco and the thing is almost half the size of my grill surface (Green Mountain Grills Daniel Boone). Plenty of space for four steaks at once.
Get a Weber charcoal grill. It’s the best grill of any sort to buy and gives you all the benefits of all other grills.
Is there any disadvantage of using grill gates all the way across and just leaving them in even when smoking? Seems like it would even out the temp.
Interesting idea. I know people do that on gas grills but I'm not sure how they would affect pellet grill air and grate temperature and air flow.
@madbackyard AH I didn't think about airflow. See there's reason I followed you. Lol
I have a traeger 580 Pro and I’ve never had a problem searing steaks at 450° so I don’t know where your struggle is coming from. I cook them at 225 until they reach 125 internal then take them off to rest while the grill heats up and once it does, I let them sear 2 to 3 minutes on each side. Perfect crust every time
Watching you talk about it getting hot with that grill wide open kinda urked me but I did learn someone helpful from your advice. I got a new pellet grill and wondered where the sear was. This is a great idea. Thanks
Where did you get that sear grate from bro?
From amazon, they are called "Grill Grates". They are awesome. Make sure to get the right size for your grill. Here is the link: amzn.to/3JEndVj
Wanted to see with the pit boss grills aswell
Searing on the PitBoss over the direct flame does it cause any problems with grease getting into the firepot. Awaiting delivery of my first pellet grill, so new to all this.
Hi Doris- Great question. No, not at all. It burns so hot on the HIGH setting that pretty much anything that drips down gets incinerated right away. You may get some flareups the same way you would get searing over a burner on a gas grill, but you can just move the food out of the way until it dies down. If you watch our chicken wings video you can watch me sear a bunch of them at once right over the open flame broiler and you'll get a better sense of what it looks like. Thanks for watching! Make sure to check out our other videos on how to assemble and how to start and season the new pellet grill when it first arrives before you start cooking on it. Let us know how the first few cooks go!
Awesome video. Thank you. I am going to try this. I have a Blackstone griddle next to my smoker for searing but this seems like a great alternative.
What temperature is good before pouring the Canola oil into the pan? Isn’t 650* too high?
I don't have that answer, however you should consider not using canola oil, at all, for anything
Aren’t you still exposing juices to direct flame with the grill grates?
What is direct heat feature
On many Pit Boss and other pellet grill models they have a lever where you can pull back a panel to directly expose the fire in the firepot so you get direct heat like grilling on a gas grill rather than indirect heat like an oven when the fire pot is covered.
Great video! I'm wondering if there's another way to estimate the temperature of the cast iron tray without the infra-red thermometer which is quite pricey? I used the pit boss 850G's thermometer but it didn't work for the cast iron. Is there a way, eg, heat the grill to 250 degrees first with cast iron in it (indirect fire), and then with the direct fire, heat the cast iron for like 10 minutes and the iron will reach the required high temperature? Something like that? Thx
Thank you!! I wouldn’t rule out the infrared thermometer right away. There are many models on amazon for less than the cost of a package of ribeyes. Check out the link to the one I put in the description for example. You don’t need a top of the line one just for cooking which is nice. If you don’t want to use one then just give the cast iron plenty of time to heat up. You could even start it on a burner inside while the steak is smoking/precooking on the pellet grill. You can flick a few drops of water in it to make sure it sizzles and steams instantly is another trick. Thanks for watching!!! 👍 🙏 😎
Can Traeger make a cast iron grate?
IMO you would be better served buying a Blackstone griddle which will give you the high temp searing for a great crust. Save your pellet grill for smoking ribs and butts! 😎
Yes, blackstones are awesome! However, not everyone has the space or budget for multiple grills and smokers. So the challenge here was to try and do everything all on a single pellet grill. Thanks for watching!
All option 1 needs is a sear gun flame thrower to put a nice crust on it. 👍
Yes, that would be awesome
One thing to keep in mind when using cast iron pan or griddle or Grill Grates, etc...when you turn your meat over....place it on an unused portion of the heated surface. If you just turn it over in the same spot...the surface has been cooled too much to sear.
Interesting, I never thought about this. I’ll have to test it out with the infrared thermometer to see whether the difference is significant and at what temperatures. Thanks!
@@madbackyard Definitely an issue when using Grill Grates flat side up with deflectors still in place.
Love the video
How long these pellet grills typically take to come up to grilling temps? I want to get into smoking, but My current gas bbq is also approaching end of life. And now i am debating between small pellet grill and new gas grill vs just a bigger size pellet grill to.do everythijg. I am not sure if it can replace gas grills entirely for those weekdays grilling when you are short on time and gotta make quick family dinner?
A pellet grill DOES take a while to get up to temperature compared to a gas grill, especially the bigger ones. It cannot completely replace a gas grill. I'd say it depends what you plan to cook more of: Hamburgers, steaks, brats, etc on weeknights, go with a gas grill. Ribs, Pulled pork, brisket, whole chickens, roasts on longer weekend cooks, go with a pellet grill. Think of the searing option on a pellet grill as a nice add-on feature to a smoker, but not something that's meant to completely replace the high heat convenience of a gas grill. We also recently became an affiliate for Monument Grills and I really like their 5 Burner Mesa Series if you are looking for a new gas grill. It will be featured in our next video if you want to check it out. It gets hot FAST. You can use our code: "madbackyard" for a discount. Here is the link: shrsl.com/4he4g. Hope that helps, thanks for watching!
@madbackyard hey thanks for.the reply. Really.helps. and monument grills, yes I like those and def. Looking into those for my.gas replacement. I just came across these Masterbuilt 800/900 series auto Charcoal smoker/grill at Costco today. Looks quite interesting since it has the auto set and forget of pellet grill + the high smoke flavor and high searing temps.
Great videos brother. I’m taking notes. Do you why smoke would build up in my pellet box. Just curious if this is normal. Thanks.
Thanks! No not normal. It’s called a burn back if you want to look it up but you pellets are igniting in side the auger and smokes making it’s way back to the hopper. Could cause a large fire in your pit boss. Make sure your ash pot is cleaned out regularly and your fan is working and to always go through the shut down cycle when turning off your Pit Boss. We are going to do a video about it soon. Thanks for watching!
What you really need is a certified taste and flavor tester for all 5 products. I'm available on weekends. Please don't hesitate to reach out 😂
Haha! You got it!
Is there any difference in the smokiness of the flavour depending on what technique you use?
Probably not for these techniques…We are however about to release some videos on how to make smoked (and seared) ribeye and strip steaks, so make sure to subscribe and keep an eye out for those! Thanks for watching!
@madbackyard is that because the heating is so quick and intense that there'isn't much smoke flavour imparted?
I love smoked food, but my partner worked in a smokehouse for a while and is sick of it! But I want a pellet grill, so trying to figure out if we were to just grill burgers, sausages, if it would give a smoke flavour and she'd hate them or not, before buying a grill!
@madbackyard that sounds great, I think I'm going to look for the plate you used on the final steak, looked really good
You won’t get much smoky flavor on a Pellet grill cooking at high heat. The pellets burn too quickly. You get more when cooking low and slow for longer periods of time. Here is the link for the grill grates used at the end of the video. They work great!!👍. amzn.to/3JEndVj
@madbackyard Cheers Mads 🍻
Dumb question I think but would you use the same method no matter what type of steak you grill? I use direct heat on my pit boss with a cast iron griddle to sear it on.
Not a dumb question at all! Yes, you can use the same method. Just know a thicker filet mignon will take a little longer to get to your target internal temp before searing than a thinner cut. But then you use the same searing technique and the same final target internal temp for your preferred doneness no matter the type of steak.
With the small caveat that a thinner steak’s internal temp will rise more during resting than a thicker steak (less distance for heat from the exterior to travel to the center). So always good to pull a thinner steak sooner so you don’t accidentally overcook.
Wood Fired Only 👊
What would happen if you put the oil on the grates rather than the steak would it cause a fire?
Good question! Nothing wrong with that, just a little messier and it may flare up if it drips down into fire pot before you even get your steaks on. I just find this method simpler. Thanks for watching!
The only thing I wish you would have done on this video was to cut into each steak after you let them relax for 10 minutes
Yeah, really medium rare?
Another way is to sear them inside in a pan/griddle on a gas stove and then smoke them on the pellet grill to desired doneness.
best video on the subject by far. the only thing i'd do differently is more salt ;-)
Just bought a pit boss 850 and found your channel. Awesome information, definitely gained a sub.
Awesome! Thank you!
Those steaks all look good.
We went back and seared the first two after filming and they were still really good!!
Seems like the simple solution is to buy a pellet grill with a sear option. No brainer. Thanks for the vid.
One downside to the sear option is more hot spots and temp issues by having one heat diffuser instead of multiple so something to consider. Check out this video to see what I mean. We Fixed Our Pit Boss Temperature Issues in UNDER 5 Minutes!
th-cam.com/video/JgoeOTLsW7A/w-d-xo.html
I appreciate you posting mistakes because most of us backyarders mess things up occasionally. I can’t tell you how many times I have dumped the pellets out of my Traeger hopper then start dumping a new 20 pound bag in only to realize I never closed the dump chute… pellets all over my patio because you can’t shut that cute door with pellets flying out. F bombs galore.
Wow awesome 👍👍
New friend here 😊 stay connected ❤❤
Thanks for watching!
Smoke the steaks until 130f then hit them with a flame thrower for the crust. I do it whenever I sous vide my steaks.i would imagine it would work just the same Unbelievable crust
did you really not cut the steaks?
Get a RecTec 700 no pan
This is a really well thought out video!
Thank you so much!
You have foil over your metal dome. That doesn't allow the heat to cook right! My steaks cook perfect over the open flame of the Pitboss!!!
THats why you buy a pitboss, they come with flame broiler.
Thanks for watching!!
2 things, both really the same question/answer - How did carry over temps differ from steak to steak? Cut em open and let's see the final final temp! Great comparison though.
I can do this on my cooktop
❤❤❤❤
Thank you!
Meanwhile as he's talking with the lid open, he's losing heat. DUHHH
I smoke em on my pellet, then sear on my charcoal.
Recteq Bullseye Deluxe gets to 1000 degrees.
Sorry, I thought you were using the Pitboss.
While he is talking with the top up on the grill the temp dropped significantly
No actual pictures of inside steaks?👎
Yeah well, redo the video and cook it correctly. I use the pellet grill to get the smoke and internal temp I want and move to. Cast iron skillet on a separate burner.. great char everything
You're getting there. Maybe 6, 7 more months of grilling you'll be ready.
if you're going to use a cast iron skillet, why wouldn't you just take it inside and do it on the stove top
Cook inside? I don't follow...🤣
coulda just put the cast iron directly over the fire instead of putting the grates on...
I take the steak inside, heat the cast iron…. Butter, garlic Thyme… no waste of pellet fuel.
Cast Iron is my favorite way to sear, either inside or outside.
@@madbackyardI appreciate your efforts here. I’m just lazy, and stuck in my ways. The only thing I no longer do is rest more than 3 minutes after removing from the cast iron. I plate as you do those 3 minutes… on a grid placed on the plate.
Grill Grates allow you to sear without removing the internals. As you mentioned, pat the steak totally dry for a proper sear.
Yeah I'll stick with my natural gas bbq with built in smoke box.
What I am learning is that Pellet Grills are over rated. Sure they can cook low and slow for 12 hours but so can my Weber gas grill with some smoke tubes/boxes.
You could have put that cast iron on your stove top inside the house and been done in 5 minutes with way less work. I don't get the logic of any of this.
135 is medium done. 130 is medium. 125 is medium rare.
Those are all about 5-10 degrees below commonly accepted levels. This is easy to google and find. You list the levels at which you might want to REMOVE the steak, in which to reach those doneness levels as it rests and continues to rise in temp another 5 degrees. However, a 125 FINAL internal temp will still be pretty rare though.
🤦♂️ When you close it you’re Baking it ☹️No No No😞
Haha. Steak house quality. A steak house can’t touch a back yard grilled steak.
Good point!
You must be going to Outback.
@@Killian_Courtney whats outback?
Way too many mistakes! Redo it so that it makes sense. Kind of worthless.
Try mayonnaise for the sear next time, please.
I've been meaning to try that, thanks!
How. To be sure to get cancer ! Great video
shut the lid while you are talking
Too much science for me to cook a steak. I know it's about pellet grills but really? This video could have lasted 30 seconds. Using a probe to know when a steak is cooked also removes the romance of cooking. Looking at the steak to know when it's done is all I need to do. Simple as when it shines it's the very beginning of rare and then it's up to you.
True but having a perfect steak every time is unmatched
I think you're overlooking the fact that not everyone is at that level of expertise, especially if they've just acquired a new grill or are getting into grilling for the first time. And no matter how experienced you are, the "romance" is lost if the steak is over cooked and dry. Even the top BBQ champions all use thermometers to check internal temp. I'm not saying your way is wrong, but it isn't right for everyone...or I dare say, even the majority of backyard BBQ adventurists.
Buy a yoder.
Could have just done it on the pitboss and had a 5 min video...lol
This is talking me out of buying a pellet grill. What a complicated mess.
GREAT comparison for the different methods. BUT this video should have been around 20 minutes max. Too much ancillary talking and open lids. Thank you for getting me started to get my steaks looking like yours! !! !!!
Thanks for watching and for the feedback!!! 👍
I'm really frustrated with this video where he makes mistakes and then adds text to the screen when he should just be cooking and then close the freaking grill so he can talk while it's cooking oh my God shake my head slap me
Don't watch. This comment does nothing but make you look like a douche. Thanks.
Shud of done video over
SHOULD HAVE
why not just make your steaks on a gas stove in the cast iron pan? what does the pellet grill do for you? seems like you are adding an unnecessary step?
Running a pellet smoker for searing steaks same as to race a small engine car. Not gonna last too long and won’t do a good job