First I placed a thick cut ribeye in a plastic bag with salt, pepper, garlic salt, finely chopped rosemary and EVOO and let it sit for a couple of hours in the fridge coated in love.
Next set up the kettle for reverse searing by filling a charcoal chimney half full and once the coals are ashed over dumping them into the charcoal baskets which are pushed over to the left side of the charcoal grate.
Closed the bottom vent about half way and once it got up to around 250F I placed the ribeye on the opposite side of the kettle so it was not under the coals and placed the Thermoworks probe into the middle of the steak.
I was in a hurry so I let the kettle grate temp to go at 350 degrees. Normally for a reverse sear I’d choke the vents down so I’d have grate temps around 250-275 but not a big deal either way.
Once the Thermoworks Smoke remote sensor read 100F for the internal temp of the ribeye I pulled it off and loosely tented it in foil, opened the lid and bottom vent all the way and let the steak rest off the grill for around 5 minutes while the coals in the charcoal basket get fired up really hot with the introduction of all that oxygen funneling through the charcoal baskets.
Once those coals were really going placed the steak directly over the charcoal baskets and seared each side for about 1.5 minutes. Taking internal temps with the Javelin Pro instant read thermometer. Once it hit 120 internal I took it off and placed it back in the tented foil to rest for 5 more minutes while I melted a couple of tablespoons of butter to pour over.
It was delicious.
I’ve had a Maverick 732 dual probe thermometer for years and it’s worked fine. Only problem are the preset alarm ranges are a pain in the ass to reprogram and it constantly goes off driving everyone in the house or at work nuts. The Thermoworks Smoke is a next level remote thermometer. The build quality is far superior. The display is far superior. The ease of setting or turning the alarms on or off are superior. For just a few dollars more you’ll wish you sprung for the Smoke over the Maverick if you’re serious about your Barbeque.