The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › This is the weekend!! › This is the weekend!! (Warning! Lots of Images!!)
Its all about the fuel, the vehicle (kettle) has no bearing unless there is a restriction of airflow. In this case, I used a chimney full of Royal Oak Lump. The laser is on the grate in the center.
I took it off my smoker at 100, wrapped in foil and put it on a table which is between my WSM (smoker) and the 22″ Weber Kettle. I let it sit for 15 minutes (I don’t believe it was in the sun, should have been shade by then..
No offense taken. I’m a seasoned griller and smoker, I understand the art of smoking low and slow, as well as high temp grilling. I’ve never seen carry over that dramatic. I guess sometimes you go into it with certain assumptions, and you know what assuming does! 😉
Next time, I’ll smoke to 90-95, and handle the rest on kettle.
Yes, I vacuum sealed the steaks. Thought of grilling a couple this weekend, but will probably do 2 butts and a brisket in the smoker instead. 🙂