Can an offset smoker sear steak? Reverse seared T-Bone steak on an offset caveman style

[@kurtier]

Mouth is watering at 7:20am. Great video!

[@SmokingDadBBQ]

hahaha Thank you 😋

[@xmozzazx]

Brother! That is awesome. I pellet smoke my steaks in the winter reverse sear style and finish them in the wood stove, this just makes more sense. I was thinking about moving to a gaucho style grill from this, but now I'm not sure. Glad I found you, I'm 7 hours North East and appreciate all the climate coverage we face and love knowing I'm not alone. Snowing and blowing isn't stopping me from cooking perfection either!!! Definitely loving your channel!!!!

[@SmokingDadBBQ]

Cheers and thanks

[@redacted6580]

I’m loving these offset videos!

[@SmokingDadBBQ]

thanks cheers

[@OffsetRookie]

I've done a few reverse steaks over mesquite and finished them off over my cowboy grill so far and they haven't disappointed. Caveman sounds like the next step! Great video. 🍻

[@SmokingDadBBQ]

Good stuff!

[@reefingravi7612]

I love your videos and always learning new recipes, you can add heavy duty grate to this offset to sear anything, I see it has lip on the inside if the fire box and that can support grate where you can sear anything instead of laying on charcoal, just suggestion,

[@SmokingDadBBQ]

yes absolutely could do that, but i wanted to try it bone stock without any modification

[@matthewrs7]

The steak looks incredible! I would be interested to see the offset added to the fuel cost breakdown like you did with other fuel sources to see how it compares

[@newmennium]

I was wondering the same thing

[@xmozzazx]

It goes by area. Up here where I am, wood is abundant and cheap. I can't speak for him down there, but up here, it is basically free as I heat with wood. I buy a double bunk transport of logs for $2000 Can and when I cut my stove wood, I always have stupid little chunks that would work perfect for this setup. If you have to buy tiny little bundles of split wood from somewhere, I can imagine the cost would tenfold.

[@SmokingDadBBQ]

the bags are very expensive, if you find a farm outside of town a bush or face chord is less than bags of charcoal at $40 a bag

[@2005Pilot]

@@xmozzazx agreed- my oak comes from back yard. Start running low? Time to trim the trees 🤣😁👍👍

[@jdlangenfurth1391]

Fantastic looking steak, nice to see you using Maldon smoked sea salt. My wife grew up in Maldon and worked just down the road from the little factory :)

[@SmokingDadBBQ]

Very cool!

[@briandaffern5108]

There is a bit of a conundrum with cooking a steak on a stick burner. 1- it's expensive fuel wise to cook a just a steak 2- to cook a bunch of steaks is also very expensive Hmmmm. When I'm grilling a steak I don't like a heavy smoke taste so I usually use just lump and throw in a bundle herbs in like you do. On the other hand, the natural smoke coming from an offset sounds pretty awesome. Well fuel be damned, I gonna have to give it a try.

[@SmokingDadBBQ]

let me know what you think

[@paulthomas3782]

Thanks James; fantastic to see the options you put forward for searing steaks thanks for sharing Cheers.

[@SmokingDadBBQ]

Glad you enjoyed it

[@praetorxyn]

Some of them can. The Lone Star Grillz offsets for example have an expanded metal grate for the firebox for exactly this purpose, and you can move them down right over the fire for an inferno mode sear without the drawbacks of a caveman sear.

[@SmokingDadBBQ]

ya i have seen those too... based on the temp of my firebox i am not sure how those hinge systems and or lost heat is worth the utility or not?

[@praetorxyn]

@@SmokingDadBBQ I don’t know, but their firebox has a couple different sets of rails in there so you can have the grate at different heights, so it seemed useful to me. In your firebox, I’m not sure. You’d be getting a very close dear like I do with the Slow N Sear if my (admittedly crappy) eyes serve me right, so I think it’s worth a shot once if you can find a grate that will fit in there on the little “shelves” at the side.

[@bikingvikingstudios]

Do you also dry brine dry aged steaks overnigh? I have done this, but unsure of the benefit as most of the surface moisture has already evaoprated-

[@thegalleryBBQ]

Good job buddy! Enjoyed the watch and the explanation!

[@SmokingDadBBQ]

Thanks Tommy

[@2005Pilot]

Yeahhhhh…. I’m going to have to try this! Wife Loves steak and I have a firebox 👍👍

[@SmokingDadBBQ]

beauty

[@CoolJay77]

That is a beautiful sear, great looking steak. The Kamado grills in the back are giving angry jealous looks, I feared they might jump on you . 🤣

[@SmokingDadBBQ]

hahaha You and me both! They aren't going anywhere

[@MatroniFitness]

Good shit man! awesome cook. I’ll have to try a steak on KJC3 in the coals. I was worried I’d get that white ash all over the meat.

[@SmokingDadBBQ]

hot coals don't stick.. its only a problem when things aren't glowing hot

[@MatroniFitness]

@@SmokingDadBBQ noted! I’ll be sure to keep them red hot then!

[@brad4527]

Really nice James, love te cae man technique! So how cold is it up there? We're starting to finally warm up a tad, but the weather is still like a seesaw !! Happy Easter to you and your Family! Brad.

[@SmokingDadBBQ]

thankfully getting a bit warmer than when this was recorded lol

[@bernardsbbq]

Now, that was a surprise, I was wondering how you would do the sear. There are offset smokers that have a grill grate inside the firebox.

[@SmokingDadBBQ]

yes i have seen those too

[@chaimgruenzweig3276]

How does it compare to the Big Joe

[@SmokingDadBBQ]

will do some head to head videos this spring

[@francescocampisano2226]

Nice James thanks for sharing. Big question is do you like this better than the KJ steaks?

[@SmokingDadBBQ]

i will have to do them side by side... in the KJ the caveman came #2 to the soapstone so i will have to try them at the same time to see. it was much better than i was expecting so i was surprised at how good it was

[@BlindManzBluffGaming]

Hey James. (Off topic question) - Would you recommend getting a Kamado Joe Classic "1"? I'm close to getting a Jr. (starter ceramic grill) and keep seeing the Classic 1 for around $700. Could I upgrade the Classic 1 overtime to do everything a Classic II or III does (add slow roller, etc.). I love your content brother - keep it up :)

[@SmokingDadBBQ]

i just bought a series 1 to help understand the difference vs. cost, content coming soon

[@BlindManzBluffGaming]

@@SmokingDadBBQ :D

[@rickylozano891]

Good lookin steak! What type of wood do you use up there in the great white north?

[@SmokingDadBBQ]

i have oak and maple

[@Buster747]

Great content and Very well done on the videos. Exactly what was the name of the book you referred to and who’s the author?

[@SmokingDadBBQ]

Salt, Fat, Acid, Heat - www.saltfatacidheat.com

[@kauerpc]

@@SmokingDadBBQ I think there is a Netflix series about it, remember watching something with this title some years ago.

[@SmokingDadBBQ]

@@kauerpc yes there is

[@danielrichards2580]

Great cook

[@SmokingDadBBQ]

Thank you 😋

[@BrisketMedic]

i've never done a caveman steak, I gotta try this!

[@SmokingDadBBQ]

let me know what you think... coals have to be well established and not cool for it to not stick

[@BrisketMedic]

@@SmokingDadBBQ thanks for the tip!

[@2005Pilot]

So no ash on steak?

[@danielrichards2580]

Where do you get your hot sauce?

[@SmokingDadBBQ]

i order this from dickson bbq online but amazon has it as well

[@FOGOcharcoal]

I'd take a steak that you make anytime, doesn't matter what you're cooking it on!

[@SmokingDadBBQ]

haha cheers Ron

[@ChrisHansenBBQ]

Damn look at that👍🏻

[@SmokingDadBBQ]

Cheers

[@JGill0124]

Oddly enough, I don’t see a lot of people sear with their offset. I knew you were going caveman route as soon as I saw the thumbnail. I am curious though, how does an offset fare with baking compared to a KJ.

[@SmokingDadBBQ]

i only did the biscuit test... they were delicious lol, so i am encouraged to try some more

[@jono1987]

haha, that steak had to be killer for you to make a "Mark Wiens" face!

[@SmokingDadBBQ]

hahaha googling who is Mark Wiens

[@jono1987]

@@SmokingDadBBQ His expression when he eats something good is classic!

[@HOOKEM1963]

No

[@SmokingDadBBQ]

😊