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DaveBevan

Joe Jr. Tomahawk Steak

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Hi,

 

Has anyone tried cooking a tomahawk steak in the joe jr.  Cooking area of 13" enough for the steak and the bone?  

 

if it's not an option ... then my next step is to move up to a classic.

 

If yes - please give me your thoughts on how you approached it.

 

Thanks,

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Have tried and can’t do it. Have just ended up going with a cowboy ribeye or cote de boeuf with less of a bone but still the same great meat element so that you can get a good smoke for the reverse sear. 

33170AC3-2EED-4D2F-8B13-5F89215A0D52.jpeg

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I did it last year Father’s Day full bone. Google yielded no results so I did my own thing. Firstly with no deflectors and the firebox  ring removed I seared it Dome up for a couple of minutes each side (maybe slightly less) I then took it off put the ring back heat deflector in and put a probe in cooked low and slow until a medium kind of temperature took about 30-40mins but that was the best tomahawk ever! I had to have the bone stick out the chimney though so I shut the daisy wheel right down and butted it up against the bone to get about the right airflow!

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