Steaks on the 2-Star, Advice Please

[cowdog]

When grilling steaks on the 2 Star, would you recommend beginning the steaks in the cold smoke chamber with the main chamber on high, then finishing in the main chamber? Or, use the main chamber only beginning the steak on a side with flame zone on for indirect grilling, then finishing on the side without the flame zone for direct grilling to sear? Keeping in mind I only have the 2 Star. I do not have another grill of any sort for searing. Thanks in advance for any and all advice.

 

[NorCal Smoker]

Probably not much help for you, but I have always just grilled steaks on grill grates over the flame zone on my 2 star. They always come out great. I have never tried giving them more smoke flavor using indirect or cold smoke chamber, but sounds like something I need to try. I will be watching the other posts!

 

[cowdog]

Hi NorCal. This question came to mind after following the link in Big Poppas sticky: I Love this MUST READ FOR STEAK COOKS! Stupid myths debunked! The Food Lab: 7 Old Wives' Tales About Cooking Steak That Need To Go Away | Serious Eats Specifically, Myth #2.

 

[dnew]

+1 for NorCal comments. Only thing I would add is to ensure that you smoker is up to temp when you put on your steaks and treat it like a direct grill such as a gasser.

 

[jimsbarbecue]

Start on the grill but not on the flame zone. We start with the steak on the extra half rack until a internal temp under your finish temp of between 20 -30 degrees. The move to the smoker box turn up the heat and when it gets to the set temp. Finish the steaks on the flame zone. We use the MAK sear grates above the flame zone.

 

[cowdog]

Thanks jimsbarbecue! What temp are running prior to moving to the smoker box?

 

[jimsbarbecue]

no lower then 275 as high as 350. Then turn it to 450

 

[hank858SD]

Start on the grill but not on the flame zone. We start with the steak on the extra half rack until a internal temp under your finish temp of between 20 -30 degrees. The move to the smoker box turn up the heat and when it gets to the set temp. Finish the steaks on the flame zone. We use the MAK sear grates above the flame zone.

Agree with and use the method outlined by Jim.