Well I tried this in the cookshack with 2 oz. of white oak, 1 1/3+ ribeye's I cut from whole roll choice cuts, 200* till my internal temp hit 125*, that took about 1-1 1/2 hours,I gotta admit thats a guess, cause I have a habit of diregaurding time, and only watch the digital instant read temp, for me time is irrelevant if all care about is getting it right, then only temp matters.
Off at the 125* internal and into my cast skillet, used a recipe that called for just a tad bit conola oil to just cover my skillet and 1-2 tablespoons butter, as soon as it should the first hint of smoke I strew them in. I hit both sides for about 1 1/2 minutes then did the sides and about 1 more minute doing both sides and basting the top each turn with the butter from the pan.
THANKS for those encouraging pics USAF, they were probably the best I have had. tender and the juiciest I remember, and I have had a few steaks cooked many ways the past 66 years! I doubt I do another on the grill,, these were better!
As for jerky in the smoker, GREAT, but know many that have poor results! But in almost every case they had poor results, is because they used TOO MUCH WOOD! Use your wood of choice sparingly, jerky can get overpowered with smoke because you are dehydrating the juices and impregnating the smoke. So once the product is dehydrated there is less there to blend with the smoke, this creates a less than desirable strong and bitter flavor.
But jerky smoked right, marinated for 12 to 16 hours and lightly smoked with your favorite wood,,, can't be beat, Jack Lynks don't stand a chance!
Here's another one for you, your summer sausage, and this time plenty of wood is good, just as you smoke the same amount of pork but or brisket. I no longer cure my summer sausage in the oven, smoker only, with Cherry and hickory blend is my preferred woods, but whatever you prefer, hickory for a stronger smoke, or white oak or apple for smoother smoke. In a smoker start slow, 100* for first hour, then I kick it to 180 for 1 hour then I take it to 220 till the internal hits 160*, then have a tub of crushed ice I burry the casings in as soon as I pull them. This keeps my tubes smooth and not wrinkled, and the casing peels freely without the meat clinging to it.
Thanks again USAF,,, this is a killer way to prepare steaks, and never even on a grill contaminate you food with gas, propane or natural,,, it will be in the flavor of the meat! Hardwood or charcoal are required, my heat source will always be electric, absolutely no flavor, and why electric is usually in championship cook offs, its just to easy to get better results with consant chosen temps, set and forget, just get the right amount of wood, and forget it till that digital temp says "its done"!!
