« Reply #11 on: November 22, 2016, 12:53:32 AM »
Lately I've been reverse searing my ribeyes with fantastic results. I'll use lump for steaks. Briquettes (any briquettes) to smoke mostly using the snake method unless in the WSM in which case it's minion.
Charcoal baskets blazing>ribeyes offset>internal temp 120> direct over the coals to sear >done
pink edge to edge.
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Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM