Reverse searing questions

[dmlappert]

I'm in the process of aging a Ribeye roast and plan on reverse searing a few 1" steaks soon. I've got a Timberline 1300. The last time I set temp for searing, 500°, it seems the pellets in the feeder tube started burning, with smoke coming out the hopper... not sure why, but does make me nervous about reverse searing. Anyone ever experience same?

Question. Think I want to smoke then place steaks for the searing process on cast iron griddles. Any recommendations for griddles sized for the T1300..

 

[GrillMeister]

Reverse searing should not be a problem, but 1" steaks will sear pretty quick. I usually do 2" minimum on reverse sear and a good temp probe is necessary for the perfect cook when doing something that thick. Grill Grates help with the sear. I Super Smoke at 220 till 120 degrees internal, then sear till 130 degrees and pull. Let rest till the temp rises 135 for a perfect medium rare.

I've never had smoke come out of the hopper on my Ironwood 885 during this.

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[dmlappert]

Thanks for responding.... just ordered the grillgrates.... and will cut 2" instead of 1". Appreciate your input. Happy Thanksgiving.

 

[GrillMeister]

Thanks for responding.... just ordered the grillgrates.... and will cut 2" instead of 1". Appreciate your input. Happy Thanksgiving.

Check out MEATER while you are at it. The combination of the Traeger, Grill Grates, & the MEATER probe make reverse searing a snap and will change how you look at restaurant steaks forever. MEATER Black Friday deals 20% off right now.

https://store-us.meater.com/

 

[dmlappert]

Thanks again. About 6 months ago I purchased TheMeatStick and have been having great success. I will keep the Meater in mind should things change.

 

[Walleye Hunter]

That Meater looks neat, I already bought a fireboard or I'd give that a hard look.