Trying to add more smoke to my reverse sears on the pellet smoker with the addition of a smoke tube. While subtle, I do think it added extra smoke to the meat.
Reverse Sear Basics:
Let meat start coming up to room temp
get oven or smoker or grill etc. pre heating - ideally around the 200-250 range
season meat
get meat in the oven or smoker / etc.
take meat up to about 100-105 internal
put meat on ripping hot pan or grill
sear to desired temp.
I never use times when cooking meat as meat all cooks differently in my opinion.
It's best to use an instant read / leave in thermometers to ensure target temps aren't exceeded.
Equipment:
Lavatools PT12 Javelin
Lodge Cast Iron Skillet
Canon 6D MKII
Tamron 35mm
Canon 100mm Macro
Zoom H1
FireBoard Thermometer
Camp Chef Woodwind
Music:
Dark Room Full of Lonely People by Dutilleul
Employment Hyper Agency - Anonymous420
26 май 2020
