A-Maze-N Tube Smoker Ups Your Steak Grilling Game Have you tried the reverse sear steak cooking method and adding campfire smokiness? If you haven’t, you’re in for a great treat. And it’s so easy to do! The A-Maze-N Tube Smoker comes into play and reveals its versatility once again. It’s a camp cooking secret weapon every camper should have.
Next time you’re planning to reverse sear steak for a campout banquet, be sure to bring along your A-Maze-N Smoker Tube, your portable gas grill, and a cast iron Dutch oven. With those items in your arsenal, here’s what you do.
Prep to Reverse Sear Steak with Smoke
- Select steaks that are at least one inch thick. Set them out in the package or wrapper to come up to room temperature … that means at least half an hour.
- Season the steaks the way you prefer. Simple salt and fresh ground black pepper is really all you need since the smoke is going to add a whole new dimension in flavor.
- Pour smoke pellets into you’re A-Maze-N Tube Smoker. Since you’ll only be smoking for about half an hour or so, you only need to fill a 6-inch tube less than half full. Oak smoke is great for beef, but use what you like.
- Light the pellets with a torch and let the flame burn out on its own. They will continue to smolder and produce the smoke you’re after.
- Start the grill and set it on low so the temp on the grill’s thermometer comes up to 275 degrees, but not much higher.
Warming & Smoking
- When the A-Maze-N Tube is smoking well and the grill is up to temp, position the tube on its side in the center of the gas grill grate.
- If the grill has a upper grate, position the steaks on it. If not, position them on the main grate around the tube.
- Insert the probe of a remote reading meat thermometer carefully into the center of the thinnest steak.
- Set the thermometer’s receiving unit to alert you when temp reaches 125 degrees.
- Close the grill cover and leave it closed until the thermometer tells you the meat has reached temperature.
- Remove the meat immediately when the alarm goes off. Place it on a plate and tent it with aluminum foil to rest for 15 minutes.
- While the steaks are resting, heat a large cast iron Dutch oven over the campfire to screaming hot.
- Add enough cooking oil (peanut is the best, but others will work) to cover the bottom of the Dutch oven about 1/8 inch deep.
- Using long handled tongs, IMMEDIATELY add the steaks spaced evenly in the bottom of the kettle.
- Sear each side just long enough to develop a good “hard” caramelized deep brown crust, but not quite black. It’s okay to check often and flip the steaks several times to get them just right.
- Remove steaks and serve immediately since they’ve already rested before the final sear.
- You can serve whole steaks with a steak knife to each diner, or cut each steak into pieces, across the grain and on the diagonal, to show of the beautifully cooked center of the meat.