Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 02-19-2016, 11:57 AM   #1617
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by DJ's left nut View Post
If you're trying to up your smoker game on a Traeger, give this a shot:

https://www.outlandusa.com/p/a-maze-...FYGFaQodpc0PgQ

People absolutely swear by them. I've thought about grabbing one just to do small smokes on my Weber instead of getting out my smoker and using a whole bag of charcoal.

The grill marks aren't the issue, the maillard reaction is. Sure, you can get a little of it as low as 300, but to get a legitimate char on things like steaks, you need to be in the 600+ range, IMO. Just a quick kiss at those temperatures (again, using a 2-stage fire for things like pork or chicken breasts) does wonders for the flavor.
I agree with you on most things, DJ, but this is just not true. I regularly get great crust and maillard in my cast iron around 400. The key is making sure the steak is dry. If it's moist, the crust won't start to form until all the water has evaporated, which is a painful amount of time.

An hour uncovered in the fridge is enough to dry out the surface of the meat.
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