BBQ-Me-Up_Scotty
New member
I smoked a 1" thick-cut 12 oz. choice-grade steak from Sam's Club for dinner this evening in my #2 analog with Auber PID controller. It turned out fantastic! Perfect level of smokiness, moist, tender and tasty. A bonus was great bark on the outside.
The only preparation of the steak was to brush on a light coat of Worcestershire sauce and apply Killer Hogs Steak Rub. I used one chunk of oak, slightly less than 2 oz., and set the smoker at 250 F. with a small loaf pan of water next to the smoke box. I've found myself using my Thermoworks Smoke to monitor meat internal temperature rather than using the Auber meat probe because I can see a constant read-out of the temperature on the Smoke remote and I get an audible alarm on both the remote and base when the set temperature is reached -- this is much more convenient than constantly monitoring the Auber on my smartphone. Anyway, I set the Smoke to 150 F., and it took about 2 hours 15 minutes for the steak to reach that internal temperature.
Please don't rag me about taking the steak to 150 F. I'd prefer a lower finish temperature, but a 12 oz. steak more than satisfies both me and my wife at our ages, so we share, and she prefers medium-well beef. I'm working on convincing her that steaks can be safely smoked to a much lower temperature because the combination of heat + time results in a pasteurization process that kills all bacteria.
Steve Scott in
Columbia, Mo.
The only preparation of the steak was to brush on a light coat of Worcestershire sauce and apply Killer Hogs Steak Rub. I used one chunk of oak, slightly less than 2 oz., and set the smoker at 250 F. with a small loaf pan of water next to the smoke box. I've found myself using my Thermoworks Smoke to monitor meat internal temperature rather than using the Auber meat probe because I can see a constant read-out of the temperature on the Smoke remote and I get an audible alarm on both the remote and base when the set temperature is reached -- this is much more convenient than constantly monitoring the Auber on my smartphone. Anyway, I set the Smoke to 150 F., and it took about 2 hours 15 minutes for the steak to reach that internal temperature.
Please don't rag me about taking the steak to 150 F. I'd prefer a lower finish temperature, but a 12 oz. steak more than satisfies both me and my wife at our ages, so we share, and she prefers medium-well beef. I'm working on convincing her that steaks can be safely smoked to a much lower temperature because the combination of heat + time results in a pasteurization process that kills all bacteria.
Steve Scott in
Columbia, Mo.
