Just bought a traeger today. Seasoned it at max temp with a 30 dollar cast iron grill grate on. Then threw the steaks on. Great grill marks. You don't really have to take the drip pan and heat deflector out.
I would. If you use one of those point and shoot laser temp devices you will understand. The cast iron will never exceed 500 degrees with the heat deflector in the grill. Take it out and the cast iron will get to 650~700 degree range. The difference is the time you sear. At a higher temp you sear for 2 minutes a side and keep the center rare or medium rare. At the lower temp you sear longer 3-4 minutes a side to get the sear and lose the rare center.
@@danhammond9066 thanks for the advice buddy. This was 4 years ago and I'm 8 times the grill dad I was back then. I switched to Grill Grates and those absolutely sear in 2 mins. But good advice for anyone else just starting
I have a traeger and I always reverse seer my steaks. I smoke them to 105 then put them in a cast iron skillet with herb butter. The best steaks I have ever had. That being said I will give this a try when I dont want to get the cast iron skillet dirty and just want to cook some ez steaks. Good video.
I have a pit boss pellet grill and it has a sliding piece on the difflector where you can sear over the pot and it works great. It's a third of the price and I've had it over three years with no problems. Good to see a video from you!
that idea was sooo clever from pitboss/Lousiana. Thats a reason to get one for me. The Rest of them looks okay but not good.... i also thought of buying another one and diy the idea
THANK YOU THANK YOU THANK YOU! Man you are a lifesaver. For my Traeger I mean... "More Traeger's lives have been saved by this man, than by any other man that lived in it." - Abraham Lincoln I haven't tried your rubs yet, I definitely will, but just your cooking method alone I've been able to cook perfect steak and chicken so far!
The only way I’ve been able to sear on a smoker is to smoke it to get that flavor into it then take it off like you did and let it sit while I heat the smoker up to 500 degrees. However, I put a cast iron skillet in there and that heats up to 500 degrees too. Then I sear it on the cast iron skillet and done.
Looked delicious! A little more involved than I’d like with removing the grease plate. I think I’m going to try searing with a cast iron pan inside the Traeger for a better crust.
@@ParadigmUnkn0wn yeah, the cast iron took too much energy to absorb the heat. I ended up buying some Grill Grates that heat up quickly and add a nice sear at the end (griddle side up). Not as nice of a char as cast iron, but it still adds a good crust.
Love your videos and products. I have a question for you or anyone else that has used this technique… does the juice from the steak drip down into the fire pot? If so, what kind of issues does this cause, if any? I am brand new to pellet grills and have an Ironwood 650 showing up in a week. I’m not even sure if fire pot is the correct term 😀
GREAT video. Will be trying that on my Traeger at home. My Pitt Boss smoker grill at my lake place has a slide that opens up the flame to the meat. It cooks great steaks and still smokes whatever you may wish when the slide is shut.
Doesn't the steak juice mess up the inner workings of the grill? that's my biggest complaint about my camp chef pellet grill doesn't get hot enough. Love the video
I was also concerned about this and that's what I came to the comments to find out because traeger says you should not put it directly over the flame of the juices could start a fire 🔥
Kosmo, please please please answer this. I buy your products and value your opinion. Would you recommend a traeger or the new masterbuilt gravity?? Thank you!!!!
I have done several steaks on my offset stick burner, seared in the fire box grill, then smoked turns good but I scrapped a couple trying to cook in the smoke pit lol
A couple things. First, if you technically wanted to be “consistent” you should either include the cast iron grill grates in the first cook or remove them during the second cook. The cast iron grill grates are going to transfer heat differently than the stainless steel, so it doesn’t surprise me that the grill marks are noticeably different in the second cook with the direct heat only amplifying that effect. Something else to try (since this is an old video) is trying out the Royal Oak 100% charcoal pellets. They hold more energy and will push your max temp past what the grill is typically known for running (in some cases by as much as an extra 100 degrees)
Might be worth trying indirect and then throw a cast iron pan in there at 500 and finish it on the pan instead of on the grates. I stopped doing steaks on the grill years ago, because they come out way better in the oven and finished on the stove. I cook them at 240 to 107 internal and then a 30 second cook per side in a cast iron finished with some basted butter.
I did the finger thing in the past when I was cooking on propane and didn't know about reverse searing, it worked okay but I don't want an okay steak. Probe thermometers have elevated my steak game
I have a Yoder ys640. I can sear with or without the heat deflector plate. I love that thing! Kosmo. Your cow cover hot is still the BEST beef rub out there. Mix in a little Texas beef rub and wooowee is it good eatin
So this grill is mainly low and slow? At friends for burger and brats on the little treager and seemed like not for actually grilling but more of a smoker. He smoked a big piece of meat previously and said it was great. Didn't say anything to him but wondering for myself. I'm more of griller and if more of a smoker might not be for me?
Love it. I’ve been thinking about doing that forever but haven’t seen any videos of anyone searing over the fire pot like that. Your the first and now I have permission to do it. Lol
My pit boss Pellet grill has a slide in the middle you can slide over and sear right over the fire box with the flames lol Iv ate at some expensive steak houses and always eat at seafood or steaks houses and my steaks match there quality everytime
I use to use a pellet grill then go to a gas for sear marks. Then I started using grill grates on the pellet grill to get sear marks, now I got a kamado joe being delivered Monday lol. As always awesome video!
Do you find yourself mostly using the traeger now or the kamado? Especially now you've had many years to use both? I'm actually trying to decide which one to get
My dad and I used the Cow Cover, Dirty Bird Hot, and Texas Beef on some bone-in Ribeyes this past weekend. Brother, one bite and we both looked at each other and was like “ohhhh yeaahhhh”. LOL. He won’t shut up about the rubs now and wants me to buy him his own set. We were very impressed with the flavor. I recommend anyone try this next with your steaks. They were money!! Thanks Kosmo 👍🏼🇺🇸
I did this and it melted the paint off the bottom of the Timberline! To Traegar's credit, however, they sent me a knew grill. THANKFULLY though, the grill had never flaired to more than 500 degrees because if it had, they would have stuck it to me. Lastly, they can view every cook you have ever had on the grill (say thanks to the wifi connection) and they also know how hot the grill was during every cook! User beware.
That new Weber pellet grill sure looks nice. That’s my pick for sure! Purchased your rubs for the first time and made a brisket for my family on Thanksgiving. Wife said it was the best BBQ I’ve ever made. Thanks for what you do Mr. Kosmo!
He said he changed his grate out for an aircraft grade aluminum grate . Not sure what type but its in the last 3 or 4 min with his awesome award winning seasoning you should watch that part 😉
quick question.. that steak you used in this video looked kinda thin.. do you used the same amount of seasoning? if you do, does the steak taste salty as hell ??
I wonder if just taking out the heat diverter would provide enough direct heat under the centre that you'd at least get some pretty reasonable sear on steaks...
Just got a Traeger and tried making some filets. I think I cooked at 275 until it got to the right internal temp for Medium, and then reverse seared on a skillet. While it was awesome for getting the right amount of doneness, the taste was not great.
Hey brother , Awesome video, i was always told if you own a treager or a camp chef, is to remove the heat diverter and sear steaks that way i wouldn't know i have a vert gaser i wish i could afford i will smoke my steaks and throw them on a 650° Blackstone only thing i got beside a stove lol
You may not answer this question but I hope you do. I have a traeger and taking off the plate so the flame is exposed seems to me that after grilling that steak, you'd all but ruin the inside of that traeger with grease. Yes? No?
Finally someone who actually know what a good steak should look like. I have been a little dissapointed with my traeger grills inability to get hot enough to sear. Might have to try this or maybe drill holes through the heat shield to let more heat through. Hope I dont burn it to the ground!
Not a fan of wood flavored oven cookers like the Traeger, but nice to see Kosmo showing the world how it's done. Do what you want, we don't care! Smoke on Kosmo!
I always sear mine first then put it to the side and go a few min then check for the way it feels I just know the way a medium rare steak should feel but man I Cooked a 6 pound bone in prime rib for thanksgiving and I took butter and butchers pepper then some fresh ground pepper good bit of salt and coated the whole thing in it with the mixture wrapped it in Saran Wrap for the day and night took it out let it warm up the next day then put it over the flames on my pit boss pellet grill seared cross hatches on all three sides then took it off threw it in the oven and cookec it like Kent Rollins did in a video and was perfect 👌🏼 all the way threw medium rare with just a few rare slices in the center
I used the award winning seasoning combination on a pair of usda choice ribeyes tonight and they were absolutely, without a doubt, the best steaks I’ve ever cooked. Exceptional crust, fork tender, and over flowing juices ...
Where there's a will there's a way!! Nice looking steak Kos. For multiple steaks I use my Traeger at 225 on super smoke to reach 100 internal temp and then switch them to my Weber for the sear.
I think this guy might’ve won the world steak championship in 2015
Really,who told you that🤔
Wow. That is good steak championship knowledge. Or you might have been listening to the 5-6 times he obliquely slid it into the presentation......lol.
@@stevevicory9623 oblivious to humor.
Not to be confused with thr Steak World Championship of 2015. I won that.
Impossible, it was some other dude
Just bought a traeger today. Seasoned it at max temp with a 30 dollar cast iron grill grate on. Then threw the steaks on. Great grill marks. You don't really have to take the drip pan and heat deflector out.
I would. If you use one of those point and shoot laser temp devices you will understand. The cast iron will never exceed 500 degrees with the heat deflector in the grill. Take it out and the cast iron will get to 650~700 degree range. The difference is the time you sear. At a higher temp you sear for 2 minutes a side and keep the center rare or medium rare. At the lower temp you sear longer 3-4 minutes a side to get the sear and lose the rare center.
@@danhammond9066 thanks for the advice buddy. This was 4 years ago and I'm 8 times the grill dad I was back then. I switched to Grill Grates and those absolutely sear in 2 mins. But good advice for anyone else just starting
I was about to sell my Traeger....until. This video! Steak heaven is here! THIS WORKS!
Thanks Man. You saved my grill!
Im selling mine. Absolutely trash
I have a traeger and I always reverse seer my steaks. I smoke them to 105 then put them in a cast iron skillet with herb butter. The best steaks I have ever had. That being said I will give this a try when I dont want to get the cast iron skillet dirty and just want to cook some ez steaks. Good video.
Facts Hurt do you sear on the traeger or on the stove?
@@lamf5224 stove more than likely
I have a pit boss pellet grill and it has a sliding piece on the difflector where you can sear over the pot and it works great. It's a third of the price and I've had it over three years with no problems. Good to see a video from you!
that idea was sooo clever from pitboss/Lousiana. Thats a reason to get one for me. The Rest of them looks okay but not good....
i also thought of buying another one and diy the idea
Love steak over the flame on my pit boss!
That was the only good feature on my pit boss, for more precision smoking, it sucked. Great grill not a great smoker
THANK YOU THANK YOU THANK YOU! Man you are a lifesaver. For my Traeger I mean...
"More Traeger's lives have been saved by this man, than by any other man that lived in it." - Abraham Lincoln
I haven't tried your rubs yet, I definitely will, but just your cooking method alone I've been able to cook perfect steak and chicken so far!
Appreciate you!
You gotta love Kosmo. One of the very few that says what’s on his mind and doesn’t worry about the rest.
Thank you Daniel Hayward.
Only been cooking tri-tips on Traeger. Tried cooking New York Strip Steak following your ideas. Wow! best tasting steak I ever tasted! thanks
The only way I’ve been able to sear on a smoker is to smoke it to get that flavor into it then take it off like you did and let it sit while I heat the smoker up to 500 degrees. However, I put a cast iron skillet in there and that heats up to 500 degrees too. Then I sear it on the cast iron skillet and done.
Looked delicious! A little more involved than I’d like with removing the grease plate. I think I’m going to try searing with a cast iron pan inside the Traeger for a better crust.
That’s what I do. Works every time. Just make sure you give it the time it needs to heat up to 500.
Just use a cast iron skillet or griddle on a propane burner. You'll get a vastly superior crust and save your wood pellets.
@@ParadigmUnkn0wn yeah, the cast iron took too much energy to absorb the heat. I ended up buying some Grill Grates that heat up quickly and add a nice sear at the end (griddle side up). Not as nice of a char as cast iron, but it still adds a good crust.
Do you think on the newer ones if I did indirect them used the induction top with a diercet hot pan I could technically get a good sear?
Probably!
Love your videos and products. I have a question for you or anyone else that has used this technique… does the juice from the steak drip down into the fire pot? If so, what kind of issues does this cause, if any? I am brand new to pellet grills and have an Ironwood 650 showing up in a week. I’m not even sure if fire pot is the correct term 😀
Appreciate you 👊🏼💥 You can get some drippings, so just need to make sure to keep it clean between cooks
Did you have any issues with grease dripping on fire pot when you cooked direct.can’t wait to try it out
He cooked the steak on a grill/sear grate, not directly over the firepot. Check the video at 4:52.
I wondered the same thing.
The grill grate has holes in it that DOES allow the grease to drip down to the fire pot.
GREAT video. Will be trying that on my Traeger at home.
My Pitt Boss smoker grill at my lake place has a slide that opens up the flame to the meat.
It cooks great steaks and still smokes whatever you may wish when the slide is shut.
On the second steak did you smoke it before you put it on the grill grates, or cook it solely on the grates?
Thanks
I have this same question
My Pit Boss has a slide to open to the flame for searing
Yup, and at half the cost.
I just picked up a Traeger Silverton and that’s the only reason I’m keeping my Pit Boss. Love the sliding heat diffuser
Doesn't the steak juice mess up the inner workings of the grill? that's my biggest complaint about my camp chef pellet grill doesn't get hot enough. Love the video
500 is plenty hot especially if you use grillgrates on these... if you want hotter than that, your gonna be busting out lump and a regular grill
I was also concerned about this and that's what I came to the comments to find out because traeger says you should not put it directly over the flame of the juices could start a fire 🔥
AWESOME VIDEO. Do you smoke the steak first or do you just sear it and hope the middle reaches 135-ish?
Just sear!
if you take out the attachments, will it be easy to put it back on?
So after gutting the traeger do you still cook at 225 till about 105 internal temp? Then set it on high and sear? Or just straight to it and sear?
So would you say a pitboss pellet smoker is better since it has a direct flame searing section?
Does this affect the Traeger’s expected life? I mean, fat dripping in the actual burner, won’t this break the burner?
But hasn’t he got the grill sheet he mentioned at the end? Unless I’m totally misunderstanding
What’s the best way to order your seasonings and sauces and not have to pay the high dollar for shipping? Do you run any free shipping specials?
Yep, you have to be on our email list =)
Kosmo, please please please answer this. I buy your products and value your opinion. Would you recommend a traeger or the new masterbuilt gravity?? Thank you!!!!
What if you use a Lodge cast iron Pan?
Awesome tips , just got an ironwood 650 and smokin a Turkey today. Way to improvise!!!
Thank you for showing us to remove the heat baffles and just cook over the flame. Awesome!
Love this guy's personality
the instructions for the timberline say to drop bottom shelf to diffuser for sear.
I just bought a Traeger pro 22. How is yours holding up 8 months later?
Should have used the Grill Gate on the first steak, like you did with the second one.
Lol
Where do you get your grill grates sir.
I love how you’re so real. Use it if you want. If you don’t, I dont care! Lol
Thank you Todd P
I have done several steaks on my offset stick burner, seared in the fire box grill, then smoked turns good but I scrapped a couple trying to cook in the smoke pit lol
I've reverse seared a rib eye and it came out amazing. Thats all I gotta say
I just ordered Cow Cover, Dirty Bird and Texas Beef rub. looking forward to trying them out!
Thank you and enjoy Badback60
Ordered at 11:41 am and shipped 1:14 pm, that is amazingly fast!
What grill grate did you use and where did you get it?
A couple things. First, if you technically wanted to be “consistent” you should either include the cast iron grill grates in the first cook or remove them during the second cook. The cast iron grill grates are going to transfer heat differently than the stainless steel, so it doesn’t surprise me that the grill marks are noticeably different in the second cook with the direct heat only amplifying that effect. Something else to try (since this is an old video) is trying out the Royal Oak 100% charcoal pellets. They hold more energy and will push your max temp past what the grill is typically known for running (in some cases by as much as an extra 100 degrees)
Didn't know about the charcoal pellets. Thanks Parker
Didn't know about the charcoal pellets. Thanks Parker
were can u get thise grill grates?? i want to try this on my traeger
We've used a camp chef pellet smoker with a sear box on the side..... smoke them to near temp then sear on the sear box. It was phenomenal!
Did you cook with the grill open or closed?
Might be worth trying indirect and then throw a cast iron pan in there at 500 and finish it on the pan instead of on the grates. I stopped doing steaks on the grill years ago, because they come out way better in the oven and finished on the stove. I cook them at 240 to 107 internal and then a 30 second cook per side in a cast iron finished with some basted butter.
I did the finger thing in the past when I was cooking on propane and didn't know about reverse searing, it worked okay but I don't want an okay steak. Probe thermometers have elevated my steak game
Pit boss you can slide the heat shield to the left and be direct heat buy moving the middle grate slide it put back sear it
Are those aluminum grates that gave the sear mark?
Do this all the time. My pitboss pro does 550 and my Yoder will get up to 650.
How do you like that yoder man? In the market for a high quality pellet grill and stuck between the timberline, P&S Maverick and the yoder
@@MelloHubb i love it.
Kosmo, did you add a grill grate to the pellet grill? Just wondering thinking of ordering one
I have a Yoder ys640. I can sear with or without the heat deflector plate. I love that thing! Kosmo. Your cow cover hot is still the BEST beef rub out there. Mix in a little Texas beef rub and wooowee is it good eatin
Don't the juices drip into the fire pot without the deflector and if so does that not clog it up?
Gotta make sure you clean your cooker after you're done
So this grill is mainly low and slow? At friends for burger and brats on the little treager and seemed like not for actually grilling but more of a smoker. He smoked a big piece of meat previously and said it was great. Didn't say anything to him but wondering for myself. I'm more of griller and if more of a smoker might not be for me?
What grill grates are those? Size?
"Grill Grates" is the name if the company and the product lol
Where did you buy the grillemate 100% aircraft aluminum.. website??
www.grillgrate.com/
@kosmo's after our discussion at church Sunday, This is EXACTLY what I pictured ROFLMBO!!
Love it. I’ve been thinking about doing that forever but haven’t seen any videos of anyone searing over the fire pot like that. Your the first and now I have permission to do it. Lol
Rock on my friend!!
This was an awesome vid
My pit boss Pellet grill has a slide in the middle you can slide over and sear right over the fire box with the flames lol Iv ate at some expensive steak houses and always eat at seafood or steaks houses and my steaks match there quality everytime
Trevor Holland yup pittboss for the win same here
Trevor Holland exact reason I bought my pit boss over a traeger!!
What model Pit Boss?
Deeevo mines the pitboss pro series 700, it’s the 500 dollar one at Lowes!
How do you think those three rubs would work on a brisket?
Hi Samuel Sheff. Yes I think they would be great.
I use to use a pellet grill then go to a gas for sear marks. Then I started using grill grates on the pellet grill to get sear marks, now I got a kamado joe being delivered Monday lol. As always awesome video!
Do you find yourself mostly using the traeger now or the kamado? Especially now you've had many years to use both?
I'm actually trying to decide which one to get
What if you put all three in one 🤔
Great video bro👍👍👍😁
Where did you get the grill grate you used in this video?
My dad and I used the Cow Cover, Dirty Bird Hot, and Texas Beef on some bone-in Ribeyes this past weekend. Brother, one bite and we both looked at each other and was like “ohhhh yeaahhhh”. LOL. He won’t shut up about the rubs now and wants me to buy him his own set. We were very impressed with the flavor. I recommend anyone try this next with your steaks. They were money!! Thanks Kosmo 👍🏼🇺🇸
I was curious if you have ever smoked a full ham bone in skinless and green (raw/uncooked)
Not yet Luke Chalberg.
First video I have seen of this guy. He is funny as hell. Great video.
Appreciate you!
Never used grill grates... but aren't you blocking the fire with those?
I did this and it melted the paint off the bottom of the Timberline! To Traegar's credit, however, they sent me a knew grill. THANKFULLY though, the grill had never flaired to more than 500 degrees because if it had, they would have stuck it to me. Lastly, they can view every cook you have ever had on the grill (say thanks to the wifi connection) and they also know how hot the grill was during every cook! User beware.
That new Weber pellet grill sure looks nice. That’s my pick for sure! Purchased your rubs for the first time and made a brisket for my family on Thanksgiving. Wife said it was the best BBQ I’ve ever made. Thanks for what you do Mr. Kosmo!
Thank you Jason Burns, Congrats on your Thanksgiving.
Did you put the 3 rubs on both sides of the steak?
100%! Gotta get both sides for the most flavor.
Just curious, how did the coating on the factory grill grate handle the direct heat? Great video.
He said he changed his grate out for an aircraft grade aluminum grate . Not sure what type but its in the last 3 or 4 min with his awesome award winning seasoning you should watch that part 😉
There is no coating on the factory grill grate - they're stainless steel.
This is one of your best videos man! I love it ✌️😎
Thank you The Mad Swine Backyard Barbeque.
Really excellent, creative video.
Appreciate you!
quick question.. that steak you used in this video looked kinda thin.. do you used the same amount of seasoning? if you do, does the steak taste salty as hell ??
At what internal temp do you take the steak off if you are trying to get more of a medium rare center? (Luke warm and red)
What kind of grates did you use and where can I buy them? Thanks!
Where to find the new aluminum grate insert?????
Try grillgrate.com 👊🏼💥
Love the new style of editing
Thank you Brandon Thomas.
How long does it take to cook at 225 on the top rack like that?
Where an I purchase the grill grates for a 575 Traeger?
“…like an ‘06 Dodge Diesel.” Noyce!
That’s worth a sub!😁🍻
I wonder if just taking out the heat diverter would provide enough direct heat under the centre that you'd at least get some pretty reasonable sear on steaks...
could also drill a couple of holes in the drip tray for additional direct heat...
Might have to try that
I have a Traeger Timberline 850...I don't mess around with steak on it. I use my Weber Kettles for that. Traeger is great for long cooks!
👊🏼💥
Just got a Traeger and tried making some filets. I think I cooked at 275 until it got to the right internal temp for Medium, and then reverse seared on a skillet. While it was awesome for getting the right amount of doneness, the taste was not great.
Hey brother , Awesome video, i was always told if you own a treager or a camp chef, is to remove the heat diverter and sear steaks that way i wouldn't know i have a vert gaser i wish i could afford i will smoke my steaks and throw them on a 650° Blackstone only thing i got beside a stove lol
Thank you Northeast Beast Lafoe.
You may not answer this question but I hope you do. I have a traeger and taking off the plate so the flame is exposed seems to me that after grilling that steak, you'd all but ruin the inside of that traeger with grease. Yes? No?
No.
wow very refreshing way to make a smoker video congrats you just got yourself a new subscriber... entertaining
Hey man! You have a video on smoking a deer roast?
No Deer roast as of yet. O.w.D Outdoors with Dennis Pyeatt.
Kosmo answering the hard hitting questions! Another great video to go along with those killer products.
Thank you Eric Justin Bates.
Finally someone who actually know what a good steak should look like. I have been a little dissapointed with my traeger grills inability to get hot enough to sear. Might have to try this or maybe drill holes through the heat shield to let more heat through. Hope I dont burn it to the ground!
Do you own a gas grill? Smoke the steak to 105, sear on gas. Boom, perfect.
I’m disappointed my traeger too for that reason. Did your try drilling the holes?
Great video. Like the new approach!
Thank you William Picher.
I have the ironwood 650. Haven’t tried this yet, but now I’m sure gonna.
Not a fan of wood flavored oven cookers like the Traeger, but nice to see Kosmo showing the world how it's done. Do what you want, we don't care! Smoke on Kosmo!
Thank you BlackAckCL .
Your one cool grilling man. Your genuine style won me over.
Could I do this on the Silverton
It was great to meet you and the team yesterday!
Do you need the heat shield to smoke stuff though? It wouldn't be easy to take it off and on to make a steak.
Up to you 👍🏼
I always sear mine first then put it to the side and go a few min then check for the way it feels I just know the way a medium rare steak should feel but man I Cooked a 6 pound bone in prime rib for thanksgiving and I took butter and butchers pepper then some fresh ground pepper good bit of salt and coated the whole thing in it with the mixture wrapped it in Saran Wrap for the day and night took it out let it warm up the next day then put it over the flames on my pit boss pellet grill seared cross hatches on all three sides then took it off threw it in the oven and cookec it like Kent Rollins did in a video and was perfect 👌🏼 all the way threw medium rare with just a few rare slices in the center
I used the award winning seasoning combination on a pair of usda choice ribeyes tonight and they were absolutely, without a doubt, the best steaks I’ve ever cooked. Exceptional crust, fork tender, and over flowing juices ...
Where there's a will there's a way!! Nice looking steak Kos. For multiple steaks I use my Traeger at 225 on super smoke to reach 100 internal temp and then switch them to my Weber for the sear.
sounds good to me!
Any issue with fat dripping down into fire hole?
I am out of cow cover so will cow cover hot, dirty bird (not hot) and Texas beef give the same taste.
How to make turkey bacon?