T-Bone Posted November 14, 2021 Share Posted November 14, 2021 Cooked a 2-in thick New York strip on my Weber Summit kamado. Reverse seared. Just salt pepper garlic for the seasoning. I haven't used just salt pepper and garlic in quite a while. Mesquite wood. At 122° internal temperature I moved the steak to the center of the great so it was just above the charcoal baskets... the steak was cooking about an inch and a half above the lump. Dome temperature was still fairly low. But the steak was right above that fire :). All it needed was about 3 minutes over the lump and it was ready to serve. I have the divide and conquer on my vision kamado. This Weber kamado is 2-zone too and I did find it easier to use to go from indirect to direct right away. Since the charcoal grate is adjustable. TKOBBQ, BURGER MEISTER, Golf Griller and 6 others 9 Quote Link to comment Share on other sites More sharing options...
SmallBBQr Posted November 14, 2021 Share Posted November 14, 2021 Looks great. Love to see more Summit Kamado owners here....absolutely love mine. T-Bone 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted November 17, 2021 Share Posted November 17, 2021 Looks like a tasty steak. Quote Link to comment Share on other sites More sharing options...
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