Day 41 on 16 lb choice ribeye

[Ron Pratt]

David, I smoke many of my meats when I’m cooking “low and slow” – but never smoke my steaks. Could I?…probably, but since the hot tub gets my internal temp up typically to the 105 to 110 level before they even go on the grill there isn’t much time for laying too much smoke on them in the 4 minutes total they are on the grill. I’m just suggesting you might try it as hot tubbing eliminates that cold blueish red center common to most people’s rare and medium rare cooks.

Ron