I will smoke mine tomorrow then sear on griddle to get more thorough searing outside. Helpful video. I smoke our 22lb turkey every year overnight on the traeger & then put in oven for 3 hrs to finish. Smoked turkey & dressing (breadcrumbs, apples, dried cranberries, onion, broth, celery).
Be careful with using the high temperature (500F) for searing! Make sure you smoker is cleaned before using for searing. Build up of ashes in the bottom and drippings on the drip tray/foil may ignite and catch on fire. This will cause a flame out (smoker shutting down) but the drippings will keep burning.
You typically only reverse sear when it’s 1.5” thick or more. You could have just straight seared those a couple minutes on each side to lock in flavor and been done
I use 180 to smoke and it takes longer to precook to 120. But use the temp gauge and cook until it hits the temp then turn it up for the sear. Plan on at least 2 hours to cook like this maybe longer for thick steaks.
Wood pellets make a huge difference as well. Use 100% real wood to get the smoke flavor. Traeger pellets are pressed saw dust with oil flavor added to get the smoke flavor. And often are more expensive than real wood pellets. I think he was using Traeger pellets.
You don't see smoke as there is basically no moisture in the pellets and a perfect combustion. There is still smoke, and at lower temperatures, you get more (non visible) smoke. If you see lots of visible smoke (which happens with start-up), that means too much moisture/oils in the pellets and/or a poor (cold) combustion. Too much moisture robbs too much energy. It takes more energy to evaporate the moisture, and the evaporation will cool the surroundings (bbq)
Sometimes it can be difficult to let everyone know you have a Treager without saying you have a Treager. But you went and threw it on the front lawn just to make sure everyone knows you have a Treager.
@@flamecrow The real way to sear on a Traeger is to remove the heat shield. Place a cast iron skillet or cast iron griddle on the grate. Run the heat up to 500. Let the cast iron get hot. If you use a surface temp laser device you can get the cast iron up to around 650 degrees. Then put some beef lard in the cast iron to prevent sticking and sear 2 minutes each side. Hint if you use wagyu lard for this then you can make a cheap cut of beef taste like wagyu beef.
Why? I'm very happy with mine. I got mine now for 21 months and use it a lot (at least weekly). Cooking takes a little long due to the indirect heat, but you can't beat the flavor vs. a gas bbq. With the wifi and the app on my phone, I can control the smoker from across town (or get notifications, eg, if pellets running low)
I will smoke mine tomorrow then sear on griddle to get more thorough searing outside. Helpful video.
I smoke our 22lb turkey every year overnight on the traeger & then put in oven for 3 hrs to finish. Smoked turkey & dressing (breadcrumbs, apples, dried cranberries, onion, broth, celery).
This is a must watch for what not to do with a pellet smoker
They look fantastic, nice video, tks
Be careful with using the high temperature (500F) for searing! Make sure you smoker is cleaned before using for searing. Build up of ashes in the bottom and drippings on the drip tray/foil may ignite and catch on fire. This will cause a flame out (smoker shutting down) but the drippings will keep burning.
You typically only reverse sear when it’s 1.5” thick or more. You could have just straight seared those a couple minutes on each side to lock in flavor and been done
6:15
When using Super Smoke at 225 which is the maximum temperature, what happens when it spikes over 225?
I use 180 to smoke and it takes longer to precook to 120. But use the temp gauge and cook until it hits the temp then turn it up for the sear. Plan on at least 2 hours to cook like this maybe longer for thick steaks.
Well that super smoke didn’t produce very much smoke. What’s up with that? Maybe it’s invisible smoke??
I have to stop watching your videos before breakfast… need steak now! 😂👍
Lol steak and eggs
@@MoochLife Yes!
Why was there no smoke in the grill when he opened it? Where is the super smoke?
When cooking at higher temps you always have less smoke. Low and slow gives you lot's of smoke!
Wood pellets make a huge difference as well. Use 100% real wood to get the smoke flavor. Traeger pellets are pressed saw dust with oil flavor added to get the smoke flavor. And often are more expensive than real wood pellets. I think he was using Traeger pellets.
You don't see smoke as there is basically no moisture in the pellets and a perfect combustion. There is still smoke, and at lower temperatures, you get more (non visible) smoke. If you see lots of visible smoke (which happens with start-up), that means too much moisture/oils in the pellets and/or a poor (cold) combustion. Too much moisture robbs too much energy. It takes more energy to evaporate the moisture, and the evaporation will cool the surroundings (bbq)
Your butcher, butchered that steak for sure.... :'D
I was thinking the same thing
I hope those were free!
My traeger will shut down at 501 degrees. If I set it at 500 it will over shoot and shut down. The highest I can use safely is 475.
Wait that’s 3 inches lol
Nice smoker! When you use the wifi option on the grill and phone app, are you using WIFI from in the house via a wireless modem or bluetooth?
Wireless modem
I'm still researching, but my understanding is that the grill is connected to wifi, so you can control the smoker, even from away.
Sometimes it can be difficult to let everyone know you have a Treager without saying you have a Treager. But you went and threw it on the front lawn just to make sure everyone knows you have a Treager.
Jelly much?
@@WHATTADOO-ge7hm definitely not lol, I love my Treager.
Paper thin steaks 😂
So, how did the probe get on the other piece of meat????? Lol.
Half those steaks were hard fat.
Don’t let the meat get cold wrap them and don’t leave your probe in there if your not reading temp when it’s that high
Those steaks were paper thin 📃
Poor man’s cut
If those steaks are an inch thick to you, then your wife is REALLY Disappointed
Yeah, I'm not paying $700 for that!!!!
Saddest sear
@@flamecrow The real way to sear on a Traeger is to remove the heat shield. Place a cast iron skillet or cast iron griddle on the grate. Run the heat up to 500. Let the cast iron get hot. If you use a surface temp laser device you can get the cast iron up to around 650 degrees. Then put some beef lard in the cast iron to prevent sticking and sear 2 minutes each side.
Hint if you use wagyu lard for this then you can make a cheap cut of beef taste like wagyu beef.
Wait till you taste the difference vs. a gas bbq. Then you wish you got a Treager last year!!!
Smh..
The iron wood traegers are a rip off.
Why? I'm very happy with mine. I got mine now for 21 months and use it a lot (at least weekly). Cooking takes a little long due to the indirect heat, but you can't beat the flavor vs. a gas bbq. With the wifi and the app on my phone, I can control the smoker from across town (or get notifications, eg, if pellets running low)
@@fredschuttenbeld4571 Mine does the same thing. Paid a fraction of the price.
Pretty pathetic cuts of steak..