These 3" thick Cowboy Cut Ribeye steaks turned out great using the Kamado Joe Classic 3 to smoke them up before putting a nice crust on them using the new Kamado Joe Karbon Steel Griddle! I was able to get the griddle over 700f in a hurry after smoking them for over an hour! Seasoned them up with my Fire & Water Cooking All Purpose Black Garlic Seasoning, and The Typhur Sync wireless thermometers helped me make sure these were not overcooked also!
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