Reverse sear on the pellet grill

[2sac]

Another first time with the Camp Chef. Set the grill for 325* and used the smoke tube. Currently using Pit Boss Hickory pellets. 2" thick NY Strip bought at the grocery store for $6.99 a pound on sale. Chicago Steak seasoning and sea salt for seasoning. Baked in the Camp Chef for 45 minutes did not turn. 4 minutes each side in the sear box. Let it rest for 5 minutes covered in foil. Cooked to a perfect medium. Tender, juicy, and just enough wood flavor.

[rider77]

The more and more I read about these the more I want one.
My buddy got one and has smoked about everything that was in his refrigerator.

[2sac]

The more and more I read about these the more I want one.
My buddy got one and has smoked about everything that was in his refrigerator.

As far as smoking, I've done baby backs a number of times, chicken breasts every weekend for lunch during the week(smoked chicken salad), and beef jerky once. I haven't smoked fish, but I cook fish and so far so good. I'm planning on a pork shoulder for memorial day weekend and possibly a whole chicken. I like that I can use it as an oven. Set the temp and the timer and I'm good to go.

[chillrdude]

Another first time with the Camp Chef. Set the grill for 325* and used the smoke tube. Currently using Pit Boss Hickory pellets. 2" thick NY Strip bought at the grocery store for $6.99 a pound on sale. Chicago Steak seasoning and sea salt for seasoning. Baked in the Camp Chef for 45 minutes did not turn. 4 minutes each side in the sear box. Let it rest for 5 minutes covered in foil. Cooked to a perfect medium. Tender, juicy, and just enough wood flavor.

That looks awesome, which model Camp Chef do you have?

[Poodle Head Mikey]

Maybe it's just the angle - but that looks well done to me.

PHM
------------

Another first time with the Camp Chef. Set the grill for 325* and used the smoke tube. Currently using Pit Boss Hickory pellets. 2" thick NY Strip bought at the grocery store for $6.99 a pound on sale. Chicago Steak seasoning and sea salt for seasoning. Baked in the Camp Chef for 45 minutes did not turn. 4 minutes each side in the sear box. Let it rest for 5 minutes covered in foil. Cooked to a perfect medium. Tender, juicy, and just enough wood flavor.

[2sac]

That looks awesome, which model Camp Chef do you have?

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

Maybe it's just the angle - but that looks well done to me.

PHM
------------

Probably closer to medium well than medium. Tender and juicy nonetheless