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The Water Cooler
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Anybody smokin' today???
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<blockquote data-quote="dennishoddy" data-source="post: 2981667" data-attributes="member: 5412"><p>Pellet grills are indirect heat, almost convection oven style.</p><p>I got the pellet grill on start and let it get going at low heat, then added my wife's steak when I turned it up to 375 degrees. Hers stayed on there while heating up. It was directly underneath some bacon wrapped asperigus on the upper shelf so the bacon drippings were falling on the steak. I used a bi-metallic temp probe to monitor the internal temps. When It got to medium well, turned the grill up to 475, let it get to temp and put mine on for a couple minutes on each side. Came out just slightly over medium rare but was edible.</p><p> I'll have to revisit the reverse sear method to see how it might work.</p><p>I love the Sous vide method. Makes a perfect steak every time, using the infra red searing side burner with a great sear.</p><p>Nightshade of his forum hooked me up in an earlier post with a Night bird plug and play temp controller that I use on a common crock pot to do the Sous vide method. <a href="https://www.amazon.com/Inkbird-Itc-308-Temperature-Controller-Thermostat/dp/B01MDSWXY4" target="_blank">https://www.amazon.com/Inkbird-Itc-308-Temperature-Controller-Thermostat/dp/B01MDSWXY4</a></p><p></p><p>I'm going to try that next. Put her steak on, and have mine prepping in the crock pot, waiting until the prime moment to put it on the grill.</p><p>Her steak had great color/etc, mine on the other hand did not have the char that an infra-red searing burner produces.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 2981667, member: 5412"] Pellet grills are indirect heat, almost convection oven style. I got the pellet grill on start and let it get going at low heat, then added my wife's steak when I turned it up to 375 degrees. Hers stayed on there while heating up. It was directly underneath some bacon wrapped asperigus on the upper shelf so the bacon drippings were falling on the steak. I used a bi-metallic temp probe to monitor the internal temps. When It got to medium well, turned the grill up to 475, let it get to temp and put mine on for a couple minutes on each side. Came out just slightly over medium rare but was edible. I'll have to revisit the reverse sear method to see how it might work. I love the Sous vide method. Makes a perfect steak every time, using the infra red searing side burner with a great sear. Nightshade of his forum hooked me up in an earlier post with a Night bird plug and play temp controller that I use on a common crock pot to do the Sous vide method. [URL]https://www.amazon.com/Inkbird-Itc-308-Temperature-Controller-Thermostat/dp/B01MDSWXY4[/URL] I'm going to try that next. Put her steak on, and have mine prepping in the crock pot, waiting until the prime moment to put it on the grill. Her steak had great color/etc, mine on the other hand did not have the char that an infra-red searing burner produces. [/QUOTE]
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