I swapped from kettle to Weber smokefire purely coz it was easier on my back and shoulder (old sporting injuries from the 1990’s causing decent pain these days). At least I’m still cooking some tasty protein. Reverse sears should be done lower on pellets to get some decent smoke from the pellets, 250 is too hot in my opinion. Then I ramp it up to 550-600 (wherever the dial ends up) with the burn pot uncovered, I get direct flame up to the grill and use a cast iron grate Lovely sear marks and fire made crust would easily beat the gas grill (I have the q3200 as well, my intro to Weber 7+ years ago). A proper / fairer / better test would cook them the best way for each grill, not the “same” way for each grill But definitely all 3 looked delicious, no doubt we all agree charcoal would generate the best And lovely to see your family enjoying what you love to do

Can't ever beat charcoal and wood! They looked amazing!

@freedomfirst5420

Жыл бұрын

Yes sir!

You have 5 kids and are running an awesome channel? That's winning, no doubt!

@Heygrillhey

Жыл бұрын

Only 3 are mine, and this KZread channel is actually the smallest part of our business!! Check out the website. We also have an incredible team of a handful of employees that make it all possible. There’s no way I could do it by myself anymore.

Absolutely GORGEOUS!😍🤤 The Beef looked amazing as well.

Charcoal all the way for steak. Tested this as well with my family. To be fair I also threw on some wood chunks over the charcoal.

That was a pretty neat taste test. Your children did a awesome job in tasting all of them. I really liked those searing grates. I do agree that charcoal or wood do a great job on steaks. Great video👍.

Nicely done. I was curious about this as well.

Hi folks! Since I need some uniformity in my steak cooking...I found that the following method works well for me. I try to but a thick steak, at least 1" or a bit thicker. I cook in the oven at 225 degrees until it reaches 125 degrees. (I use a Meater thermo)...then I rest it for 5 minutes then put it on a very hot weber to sear the outside. I want the outside crunchy and the inside to be perfectly cooked to medium rare/medium. I find that this works well for me... joe

I have a 22” Weber and a Traeger for a reason!

Agree with your little buddies. I have tried it on all three types of grills. For a rib-eye, charcoal all the way, unless you do a reverse sear and then a hot at the end for the smoker ribeye on grill grates. Would love to see this done again with a reverse sear on the smoker ribeye. Awesome cook chef. 👍🏻🔥

Funny, I just did smoked Ribeyes on the Weber kettle. Hour at 200° with Hickory and then seared over ripping hot charcoal. Absolutely money.

that was a fun video, thank you.

I'm available for the next taste test! haha. Awesome video.

I love charcoal. But I also love the smoker too (especially with Picanha). I sear with my sous vide torch though when I use the smoker. Just can't get that same heat that you do from the charcoal sear.

Charcoal all day!! Thanks for another great video!!!!

I use two grills to reverse sear rib eyes. I smoke on my woodwind pro with mesquite wood, until 100 degrees internal temp. then finish on the gas grill at about 500 degrees with "grill grates" to every bodies choice of doneness.

Just did a 22oz porterhouse yesterday on my Webber Kettle.I use a little more than 3/4 chimney of charcoal,let it get all shed then dump it right in the middle in my vortex cone big end up,throw on my grill great let it heat up for 20 minutes throw my steak on for 3 1/2 minutes per side while turning half way to get the cross hatch marks.That usually gets my steak to medium or med well with a great seer let it rest for 10 minutes always a great juicy steak.If I use my Recteq I crank it to 700 put the grill great on it and let it heat up at the same time,I have to go 5 minuets a side too get the same doneness,but still prefer the charcoal best.I’ve done 18hr cooks on my Webber doing brisket using the snake method with oak wood chunks on top of the charcoal still my favorite for brisket.The Recteq is an easier cook less hands off.Ordered some charcoal pellets can’t wait to try them in the Recteq to taste the outcome.🔥❤️

That was interesting. A couple years ago, i bouth a pellet grill and have never looked back. But we haven't BBQ'ed on charcoal in a long time.

Will get some hate here but i prefer, and my family does as well, pellet smoker! Apple, pecan, and char hickory mix. 225 for 30 mins then flip usually about 30 mins or so till 145 then 8 to 10 min rest. Will absolutely melt in your mouth. No sear, no grill marks to speak of, but I am going for taste and the longer smoke bath makes a difference. I did this for 2 guys at work on an overnight shift and they said it was the best steak they had ever had!

@Heygrillhey

Жыл бұрын

No hate here! There’s no wrong way!

I love the flavor that I get from my pellet grill a lot. I need to do a side by side with charcoal to compare. Lump charcoal is also the only way to go fort my Weber.

I’ve cooked many steaks on all three. Can’t beat charcoal for flavour and the sear. It just gets hotter than the others.

I just cook my steaks on my Weber gas grill. 3 minutes each side. Done with either a crust or grill marks from my grill grates. And juicy as can be

I absolutely LOVE my pellet smoker, but NOTHING beats charcoal when it comes to hamburgers, brats, hotdogs and STEAKS! I know propane is quick and easy, but it doesn't have the good flavor of charcoal or especially wood. That's why most serious backyard grillers have both a pellet and charcoal grill. No propane.

They left you the best part of each steak to enjoy!!!

I'm wondering how this would turn out if you cooked them differently on each grill/bbq and didn't try the same reverse sear method.

I do like the charcoal grill but something about smoker first, 10min rest then onto a super hot cast iron for the char is what i like best.

Love charcoal grilled!!

That Recteq will get a lot hotter then that, you need to give the grill grate time to actually heat up with the indirect heat. Better grill marks.

@ROgletree

Жыл бұрын

I have a Recteq and it can take well over an hour to come to maximum temperature. By then your steak has cooled down. I’ve called RT and they haven’t been able to provide a solution. Great smoker but not so much for grilling at high temperature.

@eddiesayyah1618

Жыл бұрын

That’s why I use the 590 to smoke and bullseye to grill

Pull the drip pan and the heat guard out of the recteq and you’ll get great marks on your steak.

Charcoal grill is always the best 😜 your method is very friendly and nice you looking lovely 😍🌹

Great video. What type of charcoal did you use in the Weber?

@Heygrillhey

Жыл бұрын

Kamado Joe’s Big Block lump! I had some on hand.

Next time add in a flat top or CI. 90+% of my cooks are on the kettle tho.

I loved watching this. Thank you Suzy! Bit, I cringe a little... Reverse Sear is my favorite cook. I don't heat at 225º like this test. I stick to a lower smoke temp. (More smoke ring.) Thicker cuts like Tri-Tip or Pork Tenderloin are best! I'm thinking, any meat 1.5" or greater, will always taste better smoked low, then seared on your gas grill for a few minutes per side. So, steak... Thick like Tomahawk, a Roast Beef, Pork Tenderloin... Gaud, I'm salivating! Last night I did a Tri-Tip. So good! I have pics. I wish I could share here.

Weber charcoal grill is my favorite way to make a steak.

Charcoal is the best but gas if good when you're in a hurry, or there is bas weather coming in - Have you tried cooking on a gas griddle?

I'm a medium to medium well kinda guy. Cooked on charcoal

Could you tell me where to purchase a grill grate? Thanks, Lee

@Heygrillhey

Жыл бұрын

Here! shareasale.com/r.cfm?b=2118851&u=3116831&m=129563&urllink=&afftrack=

If you do this again, you might want to include a griddle. Just an idea. Keep up the good work. Really enjoy your videos. Stan

Great experiment ! I'm pretty sure there weren't many people uncertain of who the winner would be...

My favorite is charcoal

Anodized aluminum, didn't we stop making aluminum pans for a reason,you should roll with the cast iron grates

Charcoal rules!

Those grill grates make the perfect grilling lines and makes the steaks look awesome. It seems a bit of a gimmick to me though. With a proper sear over hot coals to get the maillard reaction will elevate the flavor even more. I know they are not the thickest ribeyes and you'll overcook them if you did that... I'm just throwing my 2 cents in the hat.

Tomahawk hung in a pit barrel all the way. You choose your favorite smoke and charcoal

The smoker will not give you that sear that gas or charcoal will without a ton of preheating on some cast iron. I use mine to reverse sear but also have a napoleon prestige 500 that has a great sear station to get that crust. Charcoal has the best of both for direct and indirect but in my case wooden deck with high winds not the best choice to use.

Well I can honestly say that had you smoked that ribeye on the Rec-teq @180 for 1.5 you would have said different it's a must try then take it to a cast iron skillet with beef tallow way better than charcoal

@Heygrillhey

Жыл бұрын

I do that more regularly except the tallow sear, I’ll admit. I prefer the charcoal but the pellet grill does a great job much easier.

@AntonioGonzalez-fy4gn

Жыл бұрын

Me too but I just can't justify starting a 1/2 chimney of coals just for a 3 min sear after I just smoked it on a pellet grill 🤦🏾‍♂️🤷🏾‍♂️🤣 trust me it would be better ik but it's a lot for a few steaks to waste my coals. I love using all three for different things but it's hard to beat my Bull just more convenient and more fuel efficient.

Do you want a little steak with your seasoning 😂😂

recteq always wins!!! recteq baby!!

BWWAAAAAAAA!

I reverse sear ribeyes on my Pit Boss Pro Series 1150 about 5-6 times a month and they come out fantastic. You can open up the sear plate and the flame gets hot/high enough to kiss them bad boys to perfection.

Charcoal reigns and always will.

Why not flip the grill grates and use the "flat" side???

@Heygrillhey

Жыл бұрын

I could! I like the cross hatch pattern though.

Charcoal always wins wood brings the flavor

Enjoyed this, but using a Recteq Bullseye would have perhaps been a better comparison

@Heygrillhey

Жыл бұрын

Maybe, but more people have pellet grills more relatable to the RT-1250 in their backyards, making that comparison the more widely applicable one.

@cgriesemer

Жыл бұрын

@@Heygrillhey No doubt. No criticism meant here. Always enjoy every video. Perhaps with the Bullseye price point being so much lower there might be more adoption in the years to come. Not that it would beat charcoal anyway 🔥

Quick temp check to make sure they're all moving in the same direction! *one starts freezing* wut?

That was awesome,the kids don't lie that is a lot of mouths to feed

@Heygrillhey

Жыл бұрын

Only 3 belong to me! They had friends over.

Don't even need a grill at all to get great ribeyes. Just use the oven to heat and then sear in cast iron with butter & garlic.

I own and use all three types of grills. The one I use depends on what I'm cooking and how much time I have. The gas grill is for when I'm in a hurry. I did a similar experiment to yours. Our conclusion was to ALWAYS use the charcoal grill when cooking ribeye steaks. Don't waste those expensive steaks on any other grill!

susie looking extra pretty today

Hey susie hey :) do you ship your rubs over to hey sweden hey :)

@Heygrillhey

Жыл бұрын

This *might* be helpful, but I’m not sure. heygrillhey.com/international-orders/ You could always use the “Contact Us” part of our website and you’ll get a more granular answer!

nice and thicc, just how i like my steak

I can’t imagine that pellet grill coming in last place must be the meat or the cook

I think if you were using a a Yoder Smoker the results would be different.

@Heygrillhey

Жыл бұрын

My experience with pellet grills is that the flavor doesn’t really differ between them no matter price/manufacturer. The only exception is the Pro lineup from Camp Chef. I’ve tested A LOT of pellet grills.

ugljen je KARCOGEN i nije ga dobro upotrebljavati roštilji na plin i struju su puno zdraviji pozdrav iz HRVATSKE