Just bought a traeger today. Seasoned it at max temp with a 30 dollar cast iron grill grate on. Then threw the steaks on. Great grill marks. You don't really have to take the drip pan and heat deflector out.
I would. If you use one of those point and shoot laser temp devices you will understand. The cast iron will never exceed 500 degrees with the heat deflector in the grill. Take it out and the cast iron will get to 650~700 degree range. The difference is the time you sear. At a higher temp you sear for 2 minutes a side and keep the center rare or medium rare. At the lower temp you sear longer 3-4 minutes a side to get the sear and lose the rare center.
@@danhammond9066 thanks for the advice buddy. This was 4 years ago and I'm 8 times the grill dad I was back then. I switched to Grill Grates and those absolutely sear in 2 mins. But good advice for anyone else just starting
I have a traeger and I always reverse seer my steaks. I smoke them to 105 then put them in a cast iron skillet with herb butter. The best steaks I have ever had. That being said I will give this a try when I dont want to get the cast iron skillet dirty and just want to cook some ez steaks. Good video.
The only way I’ve been able to sear on a smoker is to smoke it to get that flavor into it then take it off like you did and let it sit while I heat the smoker up to 500 degrees. However, I put a cast iron skillet in there and that heats up to 500 degrees too. Then I sear it on the cast iron skillet and done.
I have a pit boss pellet grill and it has a sliding piece on the difflector where you can sear over the pot and it works great. It's a third of the price and I've had it over three years with no problems. Good to see a video from you!
that idea was sooo clever from pitboss/Lousiana. Thats a reason to get one for me. The Rest of them looks okay but not good.... i also thought of buying another one and diy the idea
Looked delicious! A little more involved than I’d like with removing the grease plate. I think I’m going to try searing with a cast iron pan inside the Traeger for a better crust.
@@ParadigmUnkn0wn yeah, the cast iron took too much energy to absorb the heat. I ended up buying some Grill Grates that heat up quickly and add a nice sear at the end (griddle side up). Not as nice of a char as cast iron, but it still adds a good crust.
THANK YOU THANK YOU THANK YOU! Man you are a lifesaver. For my Traeger I mean... "More Traeger's lives have been saved by this man, than by any other man that lived in it." - Abraham Lincoln I haven't tried your rubs yet, I definitely will, but just your cooking method alone I've been able to cook perfect steak and chicken so far!
Doesn't the steak juice mess up the inner workings of the grill? that's my biggest complaint about my camp chef pellet grill doesn't get hot enough. Love the video
I was also concerned about this and that's what I came to the comments to find out because traeger says you should not put it directly over the flame of the juices could start a fire 🔥
GREAT video. Will be trying that on my Traeger at home. My Pitt Boss smoker grill at my lake place has a slide that opens up the flame to the meat. It cooks great steaks and still smokes whatever you may wish when the slide is shut.
A couple things. First, if you technically wanted to be “consistent” you should either include the cast iron grill grates in the first cook or remove them during the second cook. The cast iron grill grates are going to transfer heat differently than the stainless steel, so it doesn’t surprise me that the grill marks are noticeably different in the second cook with the direct heat only amplifying that effect. Something else to try (since this is an old video) is trying out the Royal Oak 100% charcoal pellets. They hold more energy and will push your max temp past what the grill is typically known for running (in some cases by as much as an extra 100 degrees)
Love it. I’ve been thinking about doing that forever but haven’t seen any videos of anyone searing over the fire pot like that. Your the first and now I have permission to do it. Lol
That new Weber pellet grill sure looks nice. That’s my pick for sure! Purchased your rubs for the first time and made a brisket for my family on Thanksgiving. Wife said it was the best BBQ I’ve ever made. Thanks for what you do Mr. Kosmo!
I did this and it melted the paint off the bottom of the Timberline! To Traegar's credit, however, they sent me a knew grill. THANKFULLY though, the grill had never flaired to more than 500 degrees because if it had, they would have stuck it to me. Lastly, they can view every cook you have ever had on the grill (say thanks to the wifi connection) and they also know how hot the grill was during every cook! User beware.
I have done several steaks on my offset stick burner, seared in the fire box grill, then smoked turns good but I scrapped a couple trying to cook in the smoke pit lol
I did the finger thing in the past when I was cooking on propane and didn't know about reverse searing, it worked okay but I don't want an okay steak. Probe thermometers have elevated my steak game
Might be worth trying indirect and then throw a cast iron pan in there at 500 and finish it on the pan instead of on the grates. I stopped doing steaks on the grill years ago, because they come out way better in the oven and finished on the stove. I cook them at 240 to 107 internal and then a 30 second cook per side in a cast iron finished with some basted butter.
My pit boss Pellet grill has a slide in the middle you can slide over and sear right over the fire box with the flames lol Iv ate at some expensive steak houses and always eat at seafood or steaks houses and my steaks match there quality everytime
I'm a fan of throwing them in a pellet smoker set to 200F-275F (depends on your patience level, thickness of steaks, and desired smoke level), let them come up to ~105-110F, then pull them off and throw them on a hot griddle with some butter, or a screamin' hot griddle with some grapeseed or avocado oil. Also, dry brine them beforehand and put them straight in the smoker from the fridge, although starting from room temp works but you won't pickup as much flavor. The low n' slow beginning is kinda like sous vide, then the finish on a cast iron skillet or griddle gives you an even better crust than a charcoal grill could provide. No pellet "grill" is truly suited to cooking steak from start to finish, not even the ones with a slide away heatshield. That said, some cast iron over a propane burner finishes what the pellets can't.
This is exactly how I make steaks now. It is without a doubt the best steaks Ive ever had. No need to let it sit and come to room temp when you reverse sear.
I have a Yoder ys640. I can sear with or without the heat deflector plate. I love that thing! Kosmo. Your cow cover hot is still the BEST beef rub out there. Mix in a little Texas beef rub and wooowee is it good eatin
I use to use a pellet grill then go to a gas for sear marks. Then I started using grill grates on the pellet grill to get sear marks, now I got a kamado joe being delivered Monday lol. As always awesome video!
Do you find yourself mostly using the traeger now or the kamado? Especially now you've had many years to use both? I'm actually trying to decide which one to get
Just got a Traeger and tried making some filets. I think I cooked at 275 until it got to the right internal temp for Medium, and then reverse seared on a skillet. While it was awesome for getting the right amount of doneness, the taste was not great.
My dad and I used the Cow Cover, Dirty Bird Hot, and Texas Beef on some bone-in Ribeyes this past weekend. Brother, one bite and we both looked at each other and was like “ohhhh yeaahhhh”. LOL. He won’t shut up about the rubs now and wants me to buy him his own set. We were very impressed with the flavor. I recommend anyone try this next with your steaks. They were money!! Thanks Kosmo 👍🏼🇺🇸
Who says you can’t learn anything on UA-cam?! Again excellent video. I thought my rib eyes were the best loos like it’s back to the cutting board with your tips. I can’t wait. Thx
I used to think real men only cook on stick burners until life hit and I had to move into an apartment...had to get a pellet smoker...camp chef XXL pellet Smoker...and I am almost a believer. I had to get a smoke tube to get more smoke flavor into the meat...as well as try damn near every pellet brand produced, But I've been KINDA converted...Kinda cause ain't nothing like a fire, and seeing that light blue smoke while having a great IPA with a Tito's backer! FYI I use Lumberjack CharHickory pellets mixed with GMG Texas blend in the hopper and I use Lumberjack 100% Pecan in the smoker tube. Great Video Kosmo! Keep em coming!
Kosmo, please please please answer this. I buy your products and value your opinion. Would you recommend a traeger or the new masterbuilt gravity?? Thank you!!!!
On the pellet grills that get to 500, you can sear pretty decently without the modifications. Just don't do the reverse sear, it sucks for med steaks, you need all that cooking time on 500.
Where there's a will there's a way!! Nice looking steak Kos. For multiple steaks I use my Traeger at 225 on super smoke to reach 100 internal temp and then switch them to my Weber for the sear.
Hey brother , Awesome video, i was always told if you own a treager or a camp chef, is to remove the heat diverter and sear steaks that way i wouldn't know i have a vert gaser i wish i could afford i will smoke my steaks and throw them on a 650° Blackstone only thing i got beside a stove lol
So this grill is mainly low and slow? At friends for burger and brats on the little treager and seemed like not for actually grilling but more of a smoker. He smoked a big piece of meat previously and said it was great. Didn't say anything to him but wondering for myself. I'm more of griller and if more of a smoker might not be for me?
I always sear mine first then put it to the side and go a few min then check for the way it feels I just know the way a medium rare steak should feel but man I Cooked a 6 pound bone in prime rib for thanksgiving and I took butter and butchers pepper then some fresh ground pepper good bit of salt and coated the whole thing in it with the mixture wrapped it in Saran Wrap for the day and night took it out let it warm up the next day then put it over the flames on my pit boss pellet grill seared cross hatches on all three sides then took it off threw it in the oven and cookec it like Kent Rollins did in a video and was perfect 👌🏼 all the way threw medium rare with just a few rare slices in the center
You may not answer this question but I hope you do. I have a traeger and taking off the plate so the flame is exposed seems to me that after grilling that steak, you'd all but ruin the inside of that traeger with grease. Yes? No?
Love your videos and products. I have a question for you or anyone else that has used this technique… does the juice from the steak drip down into the fire pot? If so, what kind of issues does this cause, if any? I am brand new to pellet grills and have an Ironwood 650 showing up in a week. I’m not even sure if fire pot is the correct term 😀
I used the award winning seasoning combination on a pair of usda choice ribeyes tonight and they were absolutely, without a doubt, the best steaks I’ve ever cooked. Exceptional crust, fork tender, and over flowing juices ...
Finally someone who actually know what a good steak should look like. I have been a little dissapointed with my traeger grills inability to get hot enough to sear. Might have to try this or maybe drill holes through the heat shield to let more heat through. Hope I dont burn it to the ground!
I wonder if just taking out the heat diverter would provide enough direct heat under the centre that you'd at least get some pretty reasonable sear on steaks...
I own a Traeger but never use it for beef other than brisket, it is really handy for that. Fish, pork, chicken is what a Traeger is for in my opinion. All other beef is on charcoal or hardwood.
I’m that idiot who ruins everything I tried to grill… that is until I got my Traeger. It may not be perfect, but I’m very happy with the reverse seared steaks I’ve made. Plus, I’ve also made some incredible smoked salmon on it. Maybe I’ll try this direct heat method sometime.
Not a fan of wood flavored oven cookers like the Traeger, but nice to see Kosmo showing the world how it's done. Do what you want, we don't care! Smoke on Kosmo!
Just bought a traeger today. Seasoned it at max temp with a 30 dollar cast iron grill grate on. Then threw the steaks on. Great grill marks. You don't really have to take the drip pan and heat deflector out.
I would. If you use one of those point and shoot laser temp devices you will understand. The cast iron will never exceed 500 degrees with the heat deflector in the grill. Take it out and the cast iron will get to 650~700 degree range. The difference is the time you sear. At a higher temp you sear for 2 minutes a side and keep the center rare or medium rare. At the lower temp you sear longer 3-4 minutes a side to get the sear and lose the rare center.
@@danhammond9066 thanks for the advice buddy. This was 4 years ago and I'm 8 times the grill dad I was back then. I switched to Grill Grates and those absolutely sear in 2 mins. But good advice for anyone else just starting
I was about to sell my Traeger....until. This video! Steak heaven is here! THIS WORKS!
Thanks Man. You saved my grill!
Im selling mine. Absolutely trash
I have a traeger and I always reverse seer my steaks. I smoke them to 105 then put them in a cast iron skillet with herb butter. The best steaks I have ever had. That being said I will give this a try when I dont want to get the cast iron skillet dirty and just want to cook some ez steaks. Good video.
Facts Hurt do you sear on the traeger or on the stove?
@@lamf5224 stove more than likely
I think this guy might’ve won the world steak championship in 2015
Really,who told you that🤔
Wow. That is good steak championship knowledge. Or you might have been listening to the 5-6 times he obliquely slid it into the presentation......lol.
@@stevevicory9623 oblivious to humor.
Not to be confused with thr Steak World Championship of 2015. I won that.
Impossible, it was some other dude
The only way I’ve been able to sear on a smoker is to smoke it to get that flavor into it then take it off like you did and let it sit while I heat the smoker up to 500 degrees. However, I put a cast iron skillet in there and that heats up to 500 degrees too. Then I sear it on the cast iron skillet and done.
I have a pit boss pellet grill and it has a sliding piece on the difflector where you can sear over the pot and it works great. It's a third of the price and I've had it over three years with no problems. Good to see a video from you!
that idea was sooo clever from pitboss/Lousiana. Thats a reason to get one for me. The Rest of them looks okay but not good....
i also thought of buying another one and diy the idea
Love steak over the flame on my pit boss!
That was the only good feature on my pit boss, for more precision smoking, it sucked. Great grill not a great smoker
Looked delicious! A little more involved than I’d like with removing the grease plate. I think I’m going to try searing with a cast iron pan inside the Traeger for a better crust.
That’s what I do. Works every time. Just make sure you give it the time it needs to heat up to 500.
Just use a cast iron skillet or griddle on a propane burner. You'll get a vastly superior crust and save your wood pellets.
@@ParadigmUnkn0wn yeah, the cast iron took too much energy to absorb the heat. I ended up buying some Grill Grates that heat up quickly and add a nice sear at the end (griddle side up). Not as nice of a char as cast iron, but it still adds a good crust.
THANK YOU THANK YOU THANK YOU! Man you are a lifesaver. For my Traeger I mean...
"More Traeger's lives have been saved by this man, than by any other man that lived in it." - Abraham Lincoln
I haven't tried your rubs yet, I definitely will, but just your cooking method alone I've been able to cook perfect steak and chicken so far!
Appreciate you!
Only been cooking tri-tips on Traeger. Tried cooking New York Strip Steak following your ideas. Wow! best tasting steak I ever tasted! thanks
Doesn't the steak juice mess up the inner workings of the grill? that's my biggest complaint about my camp chef pellet grill doesn't get hot enough. Love the video
500 is plenty hot especially if you use grillgrates on these... if you want hotter than that, your gonna be busting out lump and a regular grill
I was also concerned about this and that's what I came to the comments to find out because traeger says you should not put it directly over the flame of the juices could start a fire 🔥
Did you have any issues with grease dripping on fire pot when you cooked direct.can’t wait to try it out
He cooked the steak on a grill/sear grate, not directly over the firepot. Check the video at 4:52.
I wondered the same thing.
The grill grate has holes in it that DOES allow the grease to drip down to the fire pot.
GREAT video. Will be trying that on my Traeger at home.
My Pitt Boss smoker grill at my lake place has a slide that opens up the flame to the meat.
It cooks great steaks and still smokes whatever you may wish when the slide is shut.
A couple things. First, if you technically wanted to be “consistent” you should either include the cast iron grill grates in the first cook or remove them during the second cook. The cast iron grill grates are going to transfer heat differently than the stainless steel, so it doesn’t surprise me that the grill marks are noticeably different in the second cook with the direct heat only amplifying that effect. Something else to try (since this is an old video) is trying out the Royal Oak 100% charcoal pellets. They hold more energy and will push your max temp past what the grill is typically known for running (in some cases by as much as an extra 100 degrees)
Didn't know about the charcoal pellets. Thanks Parker
Didn't know about the charcoal pellets. Thanks Parker
My Pit Boss has a slide to open to the flame for searing
Yup, and at half the cost.
I just picked up a Traeger Silverton and that’s the only reason I’m keeping my Pit Boss. Love the sliding heat diffuser
You gotta love Kosmo. One of the very few that says what’s on his mind and doesn’t worry about the rest.
Thank you Daniel Hayward.
Pit boss you can slide the heat shield to the left and be direct heat buy moving the middle grate slide it put back sear it
Thank you for showing us to remove the heat baffles and just cook over the flame. Awesome!
Love this guy's personality
Love it. I’ve been thinking about doing that forever but haven’t seen any videos of anyone searing over the fire pot like that. Your the first and now I have permission to do it. Lol
Rock on my friend!!
That new Weber pellet grill sure looks nice. That’s my pick for sure! Purchased your rubs for the first time and made a brisket for my family on Thanksgiving. Wife said it was the best BBQ I’ve ever made. Thanks for what you do Mr. Kosmo!
Thank you Jason Burns, Congrats on your Thanksgiving.
I did this and it melted the paint off the bottom of the Timberline! To Traegar's credit, however, they sent me a knew grill. THANKFULLY though, the grill had never flaired to more than 500 degrees because if it had, they would have stuck it to me. Lastly, they can view every cook you have ever had on the grill (say thanks to the wifi connection) and they also know how hot the grill was during every cook! User beware.
I have done several steaks on my offset stick burner, seared in the fire box grill, then smoked turns good but I scrapped a couple trying to cook in the smoke pit lol
I have a Traeger Timberline 850...I don't mess around with steak on it. I use my Weber Kettles for that. Traeger is great for long cooks!
👊🏼💥
I did the finger thing in the past when I was cooking on propane and didn't know about reverse searing, it worked okay but I don't want an okay steak. Probe thermometers have elevated my steak game
Do this all the time. My pitboss pro does 550 and my Yoder will get up to 650.
How do you like that yoder man? In the market for a high quality pellet grill and stuck between the timberline, P&S Maverick and the yoder
@@MelloHubb i love it.
Might be worth trying indirect and then throw a cast iron pan in there at 500 and finish it on the pan instead of on the grates. I stopped doing steaks on the grill years ago, because they come out way better in the oven and finished on the stove. I cook them at 240 to 107 internal and then a 30 second cook per side in a cast iron finished with some basted butter.
I've reverse seared a rib eye and it came out amazing. Thats all I gotta say
Best video you've produced in a while. Love it.
Thank you Toby Gangluff.
My pit boss Pellet grill has a slide in the middle you can slide over and sear right over the fire box with the flames lol Iv ate at some expensive steak houses and always eat at seafood or steaks houses and my steaks match there quality everytime
Trevor Holland yup pittboss for the win same here
Trevor Holland exact reason I bought my pit boss over a traeger!!
What model Pit Boss?
Deeevo mines the pitboss pro series 700, it’s the 500 dollar one at Lowes!
Awesome tips , just got an ironwood 650 and smokin a Turkey today. Way to improvise!!!
We've used a camp chef pellet smoker with a sear box on the side..... smoke them to near temp then sear on the sear box. It was phenomenal!
I'm a fan of throwing them in a pellet smoker set to 200F-275F (depends on your patience level, thickness of steaks, and desired smoke level), let them come up to ~105-110F, then pull them off and throw them on a hot griddle with some butter, or a screamin' hot griddle with some grapeseed or avocado oil. Also, dry brine them beforehand and put them straight in the smoker from the fridge, although starting from room temp works but you won't pickup as much flavor. The low n' slow beginning is kinda like sous vide, then the finish on a cast iron skillet or griddle gives you an even better crust than a charcoal grill could provide.
No pellet "grill" is truly suited to cooking steak from start to finish, not even the ones with a slide away heatshield. That said, some cast iron over a propane burner finishes what the pellets can't.
This is exactly how I make steaks now. It is without a doubt the best steaks Ive ever had. No need to let it sit and come to room temp when you reverse sear.
@kosmo's after our discussion at church Sunday, This is EXACTLY what I pictured ROFLMBO!!
Should have used the Grill Gate on the first steak, like you did with the second one.
Lol
I have a Yoder ys640. I can sear with or without the heat deflector plate. I love that thing! Kosmo. Your cow cover hot is still the BEST beef rub out there. Mix in a little Texas beef rub and wooowee is it good eatin
Does this affect the Traeger’s expected life? I mean, fat dripping in the actual burner, won’t this break the burner?
But hasn’t he got the grill sheet he mentioned at the end? Unless I’m totally misunderstanding
I love how you’re so real. Use it if you want. If you don’t, I dont care! Lol
Thank you Todd P
Love the new style of editing
Thank you Brandon Thomas.
Kosmo answering the hard hitting questions! Another great video to go along with those killer products.
Thank you Eric Justin Bates.
the instructions for the timberline say to drop bottom shelf to diffuser for sear.
wow very refreshing way to make a smoker video congrats you just got yourself a new subscriber... entertaining
I use to use a pellet grill then go to a gas for sear marks. Then I started using grill grates on the pellet grill to get sear marks, now I got a kamado joe being delivered Monday lol. As always awesome video!
Do you find yourself mostly using the traeger now or the kamado? Especially now you've had many years to use both?
I'm actually trying to decide which one to get
Just got a Traeger and tried making some filets. I think I cooked at 275 until it got to the right internal temp for Medium, and then reverse seared on a skillet. While it was awesome for getting the right amount of doneness, the taste was not great.
“…like an ‘06 Dodge Diesel.” Noyce!
That’s worth a sub!😁🍻
Great video. Like the new approach!
Thank you William Picher.
My dad and I used the Cow Cover, Dirty Bird Hot, and Texas Beef on some bone-in Ribeyes this past weekend. Brother, one bite and we both looked at each other and was like “ohhhh yeaahhhh”. LOL. He won’t shut up about the rubs now and wants me to buy him his own set. We were very impressed with the flavor. I recommend anyone try this next with your steaks. They were money!! Thanks Kosmo 👍🏼🇺🇸
Who says you can’t learn anything on UA-cam?! Again excellent video. I thought my rib eyes were the best loos like it’s back to the cutting board with your tips. I can’t wait. Thx
AWESOME VIDEO. Do you smoke the steak first or do you just sear it and hope the middle reaches 135-ish?
Just sear!
This was an awesome vid
What if you use a Lodge cast iron Pan?
I used to think real men only cook on stick burners until life hit and I had to move into an apartment...had to get a pellet smoker...camp chef XXL pellet Smoker...and I am almost a believer. I had to get a smoke tube to get more smoke flavor into the meat...as well as try damn near every pellet brand produced, But I've been KINDA converted...Kinda cause ain't nothing like a fire, and seeing that light blue smoke while having a great IPA with a Tito's backer! FYI I use Lumberjack CharHickory pellets mixed with GMG Texas blend in the hopper and I use Lumberjack 100% Pecan in the smoker tube.
Great Video Kosmo! Keep em coming!
This is one of your best videos man! I love it ✌️😎
Thank you The Mad Swine Backyard Barbeque.
Kosmo, please please please answer this. I buy your products and value your opinion. Would you recommend a traeger or the new masterbuilt gravity?? Thank you!!!!
I just ordered Cow Cover, Dirty Bird and Texas Beef rub. looking forward to trying them out!
Thank you and enjoy Badback60
Ordered at 11:41 am and shipped 1:14 pm, that is amazingly fast!
On the pellet grills that get to 500, you can sear pretty decently without the modifications. Just don't do the reverse sear, it sucks for med steaks, you need all that cooking time on 500.
Where there's a will there's a way!! Nice looking steak Kos. For multiple steaks I use my Traeger at 225 on super smoke to reach 100 internal temp and then switch them to my Weber for the sear.
sounds good to me!
Hey brother , Awesome video, i was always told if you own a treager or a camp chef, is to remove the heat diverter and sear steaks that way i wouldn't know i have a vert gaser i wish i could afford i will smoke my steaks and throw them on a 650° Blackstone only thing i got beside a stove lol
Thank you Northeast Beast Lafoe.
So this grill is mainly low and slow? At friends for burger and brats on the little treager and seemed like not for actually grilling but more of a smoker. He smoked a big piece of meat previously and said it was great. Didn't say anything to him but wondering for myself. I'm more of griller and if more of a smoker might not be for me?
That why I have both a Traeger timberline 850 and a large Big green egg. Traeger for smoking and Egg for serious grilling and smoking.
I always sear mine first then put it to the side and go a few min then check for the way it feels I just know the way a medium rare steak should feel but man I Cooked a 6 pound bone in prime rib for thanksgiving and I took butter and butchers pepper then some fresh ground pepper good bit of salt and coated the whole thing in it with the mixture wrapped it in Saran Wrap for the day and night took it out let it warm up the next day then put it over the flames on my pit boss pellet grill seared cross hatches on all three sides then took it off threw it in the oven and cookec it like Kent Rollins did in a video and was perfect 👌🏼 all the way threw medium rare with just a few rare slices in the center
So after gutting the traeger do you still cook at 225 till about 105 internal temp? Then set it on high and sear? Or just straight to it and sear?
Traeger to get them to 110, then stick them on the Weber 22’ kettle for a quick sear. Works great; I get to use more toys, lol
On the second steak did you smoke it before you put it on the grill grates, or cook it solely on the grates?
Thanks
I have this same question
Now I see how to get grill marks on my steak on my camp chef. I just gut the smoker and put the grates back on. Thanks.
First video I have seen of this guy. He is funny as hell. Great video.
Appreciate you!
You may not answer this question but I hope you do. I have a traeger and taking off the plate so the flame is exposed seems to me that after grilling that steak, you'd all but ruin the inside of that traeger with grease. Yes? No?
No.
I just bought a Traeger pro 22. How is yours holding up 8 months later?
Love your videos and products. I have a question for you or anyone else that has used this technique… does the juice from the steak drip down into the fire pot? If so, what kind of issues does this cause, if any? I am brand new to pellet grills and have an Ironwood 650 showing up in a week. I’m not even sure if fire pot is the correct term 😀
Appreciate you 👊🏼💥 You can get some drippings, so just need to make sure to keep it clean between cooks
I used the award winning seasoning combination on a pair of usda choice ribeyes tonight and they were absolutely, without a doubt, the best steaks I’ve ever cooked. Exceptional crust, fork tender, and over flowing juices ...
Your one cool grilling man. Your genuine style won me over.
Finally someone who actually know what a good steak should look like. I have been a little dissapointed with my traeger grills inability to get hot enough to sear. Might have to try this or maybe drill holes through the heat shield to let more heat through. Hope I dont burn it to the ground!
Do you own a gas grill? Smoke the steak to 105, sear on gas. Boom, perfect.
I’m disappointed my traeger too for that reason. Did your try drilling the holes?
So would you say a pitboss pellet smoker is better since it has a direct flame searing section?
Never used grill grates... but aren't you blocking the fire with those?
After you remove a bunch of crap. Buy a Pitboss, has a moveable sear panel for grilling.
What’s the best way to order your seasonings and sauces and not have to pay the high dollar for shipping? Do you run any free shipping specials?
Yep, you have to be on our email list =)
How do you think those three rubs would work on a brisket?
Hi Samuel Sheff. Yes I think they would be great.
if you take out the attachments, will it be easy to put it back on?
2006 Dodge trucks with the diesel engine did not have Diesel Exhaust Fluid or exhaust aftertreatment.
I gave your YT a shoutout because I like that we finally have a good youtuber in my state
Thank you Zack Haynie.
Great video. Thanks!
I wonder if just taking out the heat diverter would provide enough direct heat under the centre that you'd at least get some pretty reasonable sear on steaks...
could also drill a couple of holes in the drip tray for additional direct heat...
Might have to try that
I have found cow cover and tri tip are made for each other Then reverse sear with grill grates on my TRAEGER Thanks Kosmo
I own a Traeger but never use it for beef other than brisket, it is really handy for that. Fish, pork, chicken is what a Traeger is for in my opinion. All other beef is on charcoal or hardwood.
First video I've seen from you. Automatically subscribed for your personality lol
These are the videos I tune in for from you, Kosmo!!
Thank you Chris Gardner
This video is great my dude!!
What grill grates are those? Size?
"Grill Grates" is the name if the company and the product lol
Do you think on the newer ones if I did indirect them used the induction top with a diercet hot pan I could technically get a good sear?
Probably!
How to make turkey bacon?
Did you cook with the grill open or closed?
I’m that idiot who ruins everything I tried to grill… that is until I got my Traeger. It may not be perfect, but I’m very happy with the reverse seared steaks I’ve made. Plus, I’ve also made some incredible smoked salmon on it. Maybe I’ll try this direct heat method sometime.
👊🏼💥
Great video!! This is the only issue I have with my Traeger, not being able to sear steaks. I am definitely going to try this!! Thank you so much!!!
Don’t get the grease in the wood burner. Yikes
So how did it go ??
I am out of cow cover so will cow cover hot, dirty bird (not hot) and Texas beef give the same taste.
I was curious if you have ever smoked a full ham bone in skinless and green (raw/uncooked)
Not yet Luke Chalberg.
You crack me up. Thanks for the video!
Does anyone know who won the 2015 steak championship?
Umm . .. . not a clue?
;)
Not a fan of wood flavored oven cookers like the Traeger, but nice to see Kosmo showing the world how it's done. Do what you want, we don't care! Smoke on Kosmo!
Thank you BlackAckCL .
Love the video!
I own a Pit Boss. I can reverse sear a rib eye that is amazing. My brother (Treager owner) is jealous as hell.
@jeremy When you cook a steak at a low temp to near what you want and then sear it at really high temps.
@@hongo9111 Lol you can reverse sear with a traeger?? he just showed you can sear it in the video and it can be slow cooked then seared ?
Same here I have a pit boss and it sears great which is the reason I got the pit boss over a treager
Reverse sear can be done in iron skillet or gas/charcoal grill but at high temp just to put on a crust and grill marks
@@mlwise24 reverse searing is bringing the internal temp up slowly and searing the outside.... it can be done.
You need to try a camp chef slide and grill. You can slide the heat deflector out of the way.