Steaks & Chops

Smoke-then-sear cuts cooked to a doneness rather than fall-apart tender. Reverse-seared steaks, chops, and lean game with edge-to-edge pink and a hard crust.In this collection: Carne Asada · Filet Mignon · Flank Steak · Lamb Chops · Lamb Loin · NY Strip Steak · Picanha · Pork Chops (Thick-Cut) · Pork Tenderloin · Rack of Lamb · Ribeye Steak · Tomahawk · Venison Backstrap

July 15, 2026

Smoked ny strip steak, at 225F, about 50 minutes. Pull at 115 to 155F. Times, temperatures and the method, with…

July 9, 2026

Smoked filet mignon, at 225F, about 45 minutes. Pull at 115 to 155F. Times, temperatures and the method, with a…

July 6, 2026

Smoked venison backstrap, at 225 to 300F, about 75 minutes. Pull at 120 to 160F. Times, temperatures and the method,…

July 4, 2026

Smoked rack of lamb, at 225 to 325F, about 75 minutes. Pull at 120 to 160F. Times, temperatures and the…

July 2, 2026

Smoked carne asada, at 300 to 350F, about 10 minutes. Pull at 120 to 160F. Times, temperatures and the method,…

June 29, 2026

Smoked flank steak, at 300 to 350F, about 10 minutes. Pull at 120 to 160F. Times, temperatures and the method,…

June 28, 2026

Smoked picanha, at 225 to 300F. Pull at 125 to 160F. Times, temperatures and the method, with a calculator that…

June 26, 2026

Smoked ribeye steak, at 225F, about 50 minutes. Pull at 115 to 155F. Times, temperatures and the method, with a…

June 23, 2026

Smoked tomahawk, at 225 to 325F, about 50 minutes. Pull at 115 to 160F. Times, temperatures and the method, with…

June 15, 2026

Smoked pork tenderloin, at 225 to 300F, about 1.8 hours. Pull at 145F. Times, temperatures and the method, with a…