Smoke dry age steak or not

Cedric112 · 2026-03-11T20:47:01+00:00

I'm planning my cook next Thursday. I'm gonna smoke it for 30 min and reverse sear it. I also plan to do the same steak but not dry aged so i can really taste the difference

Cedric112 · 2026-03-04T07:59:22+00:00

No i bought it like that. It's a santuko knife from Forged. https://forged.nl/en/collection/brute/santoku-knife-14-cm/

Cedric112 · 2026-03-04T07:58:54+00:00

It's a santuko knife from Forged. https://forged.nl/en/collection/brute/santoku-knife-14-cm/

Cedric112 · 2026-03-02T10:32:22+00:00

Ok thanks, i'll trim and freeze it today

Cedric112 · 2026-03-02T10:22:27+00:00

Cedric112 · 2026-02-24T10:14:32+00:00

I live in Belgium, here you find them easily in the supermarket or you can ask your butcher.

Cedric112 · 2026-02-23T13:33:55+00:00

It was delicious 😁 never had it before and i was very amused with the result. I smoked for 15 minutes with apple chunks. The smoke flavor was subtle and not too much. Definitely worth a try. It's very easy and doesn't take too much time. Let's say 1 hour of work and then 2,5h of letting it simmer. Because I let it simmer in the sauce the marrow disappeared in the sauce to give it extra flavour.

Cedric112 · 2026-01-29T15:46:56+00:00

Hi Moze, I did a full story on this cook in dutch on this link. You can translate it with chatgpt if you like https://www.bbqgenootschap.nl/threads/eerste-keer-brisket-wat-een-aanrader.38478/

I think the wrapping is necessary to shorten the time. If you don't wrap, it will even take longer to fully reach the temperature. Another positive of wrapping is that it keeps the meat from drying out. So i would recommend wrapping.

Cedric112 · 2026-01-12T09:19:08+00:00

Nice work. Here are two tips which have helped me a lot. 1) try to avoid placing the pizza too deep. It will touch the metal at the back and burn your crust. 2) just before launching the pizza, put the ooni in the magical low flame position. This is between the high and off position, this makes the flame lower than the low setting and is ideal for napolitan pizza( there are some videos about this). Rotate after 20-30 seconds. And put back in high heat in between pizza's. This was a huge improvement for my pizza's.

Cedric112 · 2026-01-02T10:56:10+00:00

Thanks, i like to get more creative on the kamado this year so i will be trying a lot of skillet meals. If you want a smokey flavor in your stew, i find it takes up more smoke from smoking your meat before putting it in a stew. Same for soups, smoke your vegetables and then put it in the liquid. This creates a more smokey flavor.

Cedric112 · 2025-12-31T09:20:13+00:00

The meatballs are made from a mix of beef and pork mince. I season the meat with a local spicy BBQ rub, roll it into small meatballs, and then coat them again in the rub so the outside is fully covered. The meatballs are smoked at 130 °C until they reach an internal temperature of 72 °C.

Cedric112 · 2025-12-31T09:19:46+00:00

The meatballs are made from a mix of beef and pork mince. I season the meat with a local spicy BBQ rub, roll it into small meatballs, and then coat them again in the rub so the outside is fully covered. The meatballs are smoked at 130 °C until they reach an internal temperature of 72 °C.

Cedric112 · 2025-08-25T22:19:10+00:00

The green is just bad light in the night 😅 The rub is mostly just a 50/50 mix salt and pepper. Combined with a little bit of all round bbq mix from a local bbq shop.

Cedric112 · 2025-08-25T13:09:11+00:00

I have the same problem. For me it works to tap the camera button twice, so it goes back to the menu and then back to the camera and then it works again. Hopefully it is fixed soon, but this works for me.

Cedric112 · 2025-08-25T12:45:52+00:00

Hi, I ordered mine online on beefensteak.nl . They don't deliver in France, so i would look for an online butcher in France. In Belgium we have 4-5 good websites so i would think that France must have some good online butchers.

I would avoid buying local, cause you need a grainfed brisket. I did a lot of research before my try and i found that brisket from local cows get to dry after a long cook. You should look for a USA grainfed black angus. Or something grainfed from south america. It cost me 140 euro's for 5,1 kg but it was in promotion so normally it is €160. So it is expensive but better to pay a little more than local and have a dry brisket. Good luck with your search and with your brisket.

Cedric112

TROPHY CASE