Steaks on a pellet grill

[KY_coop]

I just got me a pitboss 850 yesterday and got it assembled and burnt in today. Gonna thaw out some elk backstrap to cook tomorrow.
I've never had a pellet grill/ smoker and im not to much of a cook to be honest. Looking for some recipes/ cook times/ prep tips i could use for the steak tomorrow.
As well as any other tips or procedures for other wild game cuts/ store bought stuff.

We cooked some generic frozen burgers on it today and they were pretty good. But felt lost while in the process because the look is so much different then a regular grill like im used to.

 

[fmyth]

I put my elk back strap in a vac seal bag with a little garlic salt and pepper and a tablespoon of olive oil. Then I souse vide it for 12 hours at 125. Then put it on the pellet grill set at 350 to give it some color. I pull it at 129-132 and let it rest before I cut it up. Serve with Chimichurri sauce.

 

[Ramem7mm]

My favorite is Montreal steak seasoning and throw on the grille around 350 degrees cooked medium rare. Good luck

 

[CJ19]

does that model have the slide plate on the flame shield? you should be able to open the slide plate and use the center portion of the pellet cup like direct heat wood fire grill. its pretty easy to put sear on a reverse sear or just straight sear on a steak. only problem is that the slide plate is not that large so if you have a lot of steaks, you may need to rotate them.

Steak 1 cook at like 450 with slide plate closed all the way to completion

steak 2 cooked about half way with slide plate closed then slide plate opened to add some charring.

 

[137buck]

I have a Traeger, so what I do, is season the steaks, and let them sit 20 minutes or so, then start the smoker and keep it on the super smoke setting. Then I'll smoke the steak for about an hour, then pull them off, and set the smoker on it's highest setting, which is 450 for mine, then once to temp, then I throw the steaks back on and cook them for a few minutes on each side until they're medium rare.

 

[mxgsfmdpx]

I have a Traeger, so what I do, is season the steaks, and let them sit 20 minutes or so, then start the smoker and keep it on the super smoke setting. Then I'll smoke the steak for about an hour, then pull them off, and set the smoker on it's highest setting, which is 450 for mine, then once to temp, then I throw the steaks back on and cook them for a few minutes on each side until they're medium rare.

I use the exact same method and it’s fantastic.

 

[KurtR]

Salt and pepper crank it to high open the slide plate . Roughly a minute each side turned twice for four minutes total . Medium rare and perfection.

 

[MallardSX2]

My favorite is Montreal steak seasoning and throw on the grille around 350 degrees cooked medium rare. Good luck

This.

 

[Qholum37]

I do the same as the above couple of posts +/- a bit of smoke time and degrees depending on what I’m doing. That should get you in the ballpark though for sure. I’ve came down on my high smoke time lately to about 30 min total and it’s been great from chicken to steaks

 

[mxgsfmdpx]

Medium rare coues deer chops (back strap) done on the Green Mountain smoker as per @137buck method.

 

[Qholum37]

I do the same as the above couple of posts +/- a bit of smoke time and degrees depending on what I’m doing. That should get you in the ballpark though for sure. I’ve came down on my high smoke time lately to about 30 min total and it’s been great from chicken to steaks

I should clarify I was also referring to @137buck ‘s method as well

 

[z987k]

Put a thermometer in the steak that you can leave in it.
Put it on the highest smoke setting and crank the temp as high as it'll go.. generally about 450.
Flip them when they get to 95 internal.
Pull them at 125 internal if it's thicker than 1 inch. Thinner wait to 129-130. No more.
Let rest until it reads 135 internal.

 

[Cowbell]

Salt and pepper crank it to high open the slide plate . Roughly a minute each side turned twice for four minutes total . Medium rare and perfection.

S & P is the choice for me!

 

[Cowbell]

Too many of these sound like overhandlin to me squirly dan

 

[backcountry_hunter]

The VERY rare occasion I do a steak on a pellet ill smoke as low as it’ll let me (150 on current pellet) until 100 deg, pull it an sear it on cast iron in butter to 130.

99% of my steaks are done in real fire or charcoal though. I’ve only done the above a handful of times out of convenience because the pellet was already going

 

[svivian]

I usually set my smoker to 200 and cook until I hit 115 internal temp while brushing garlic butter over the top. Then reverse sear on either a black stone or a good quality cast iron skillet with the rest of the garlic butter and some rosemary until I get a good color. Let it rest under tented foil for 10 minutes

 

[ropeup79]

Too many of these sound like overhandlin to me squirly dan

Don’t f up my steak Darry

 

[KY_coop]

Mine does have the slide plate so I suppose I will try to sear it after its initial cooking. The temp probe connected to the grill should help me out alot.

 

[waspocrew]

Personally, I have better results with steak on my gas grill compared to pellet. The sear just isn’t as good.

Like others, reverse sear is the way to go. I like salt, pepper, and garlic powder. Smoke low until about 110-115 then crank the grill up as high as it will go (my traeger will hit a touch over 500). Sear for a few min on each side til desired temp. Medium rare is my go to.

 

[DuckDawg22]

Mine does have the slide plate so I suppose I will try to sear it after its initial cooking. The temp probe connected to the grill should help me out alot.

From one pitboss man to another, don’t rely on the included probes. Get a Meater probe, the app is fantastic and takes a lot of the guesswork out if you don’t grill a lot. Super helpful on longer cooks like brisket, but good for anything really.

Your “smoke” setting is about 150 degrees, start any cook there and let it run for 15-20 minutes before you crank the temp up higher. Otherwise the hopper just keeps dumping pellets and the temp will be inconsistent.

Good luck, my pit boss 1100 has been completely trouble free for 6 years now.