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elbatiger

1st Steaks

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You might want to check out charcoal bob website and use the cook calculator. I have used it to have everyone steak cone off at same time to how each person wanted their steak done. Using it for free doesn't allow to to save cook but you can still plan, You may have to make slight adjustment to times as Kamado more efficient than kettle grill etc,

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Do you have an instant read thermometer? If not, you may wish to purchase one if for steaks only. No sense guessing. With a little aid from a thermometer and some experience with carryover you will rule your steak cooks.

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Unless your steaks are pretty thick, you are better off judging by feel.  It will take a little practice, but that's how all cooks/chefs do it.

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I don't see much point in an instant read for high heat steak sears. Going by feel works every time once you know what you're feeling for.

Have you ever seen the thumb to finger explanation of how steak cooks feel? It really is a spot on explanation.

When reverse searing a thick steak or cooking roasts, I understand the use of a thermometer.

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I don't see much point in an instant read for high heat steak sears. Going by feel works every time once you know what you're feeling for.

Have you ever seen the thumb to finger explanation of how steak cooks feel? It really is a spot on explanation.

When reverse searing a thick steak or cooking roasts, I understand the use of a thermometer.

4 beers is how long it takes to nail a thick reverse sear.

Ray

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