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[Hank D Thoreau]

It has been awhile since I had three barbecues going for one meal. There was a big sale on ribeye steaks at my local market. We bought seven.

I believe that this is the first time that I cooked steaks on my pellet smoker, and they turned out incredible.

They were lightly seasoned with Montreal and cooked for somewhere around an hour at 225. After that I put them on my Weber kettle to reverse sear.

I also put a half dozen white potatoes in the smoker while the steaks cooked. I moved the potatoes to the Weber when the steaks were done.

Finally, I cooked asparagus on my Weber 2100 gas grill. This grill does a great job on things like vegetables and fish.

Now we have a pile of food for the weekend. I think in each case I used the best tool for the job.

[Kristin Meredith]

What pellet pit do you have?

[Hank D Thoreau]

My smoker is a GMG Daniel Boone wifi. More importantly, I was using a Thermapen MK4 to measure doneness. I really like high quality thermometers. My fuel was GMG Applewood blend which is black oak, hickory and applewood.

My choice to reverse sear on the Weber kettle was so that I could get it really hot and throw the steaks directly from the smoker to the grill. In the past I have reversed seared with the little Weber Q2100, but it was not big enough for the seven steaks and I needed it to grill the asparagus. The Weber kettle did a good job.

[Bar-B-Lew]

I don't believe your story until I see pictures.

[Hank D Thoreau]

The steaks were so good I even ate the pictures. Yum....smokey.