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Hi all, I shot this video while playing around with the A-Maze-N-Tube-Smoker. I did a combination of cold smoke & hot smoke using it in my Yoder YS640. I thought I would try it on some flat iron steaks I picked up and aged for a week in the fridge. Nothing fancy just applied some garlic powder, Obe Cues BBQ Bomber Rub & Bean seasoning and some Mrs. Dash Steak seasoning. All low sodium. By the way, the Obe Cues BBQ Bomber Rub & Bean Seasoning is another tasty rub.
Once the steaks were rubbed down, seasoned and rested in the firdge a while, I placed them on the YS640 without turning it on. I filled the A-Maze-N-Tube-Smoker and lit the thing with a propane torch. Easy lighting and from there I laid it in the pit with the steaks for two hours turning them once after the first hour. After 2 hours of smoke the pit reached a max temp of 95 degrees on a 70 degree day. Not bad... I then pulled the meat and set the pit up in direct grilling mode and turned it on and let it reach 550 degrees. I wanted char grilled steaks not just grill marks. If you wish just marks 450 on the Yoder’s will do the trick when using grillgrates. I sautéed up some red onion & green pepper to boot. When the steaks were turned I mopped them with a mix of garlic powder, butter, Thyme, Rosemary and a bit of Mad Hunky.
I topped the steaks with the sautéed onions and green peppers and on this a nice portion of Swiss cheese.
Nice job Todd! I believe the A-Maze-N-Tube-Smoker is the best bang for the buck in BBQ these days.
These steaks were to die for. Smokey, savory and extremely juicy. Hell See for yourself.
<iframe width="853" height="480" src="http://www.youtube.com/embed/DrsdPz1rEpI?rel=0" frameborder="0" allowfullscreen></iframe>
Once the steaks were rubbed down, seasoned and rested in the firdge a while, I placed them on the YS640 without turning it on. I filled the A-Maze-N-Tube-Smoker and lit the thing with a propane torch. Easy lighting and from there I laid it in the pit with the steaks for two hours turning them once after the first hour. After 2 hours of smoke the pit reached a max temp of 95 degrees on a 70 degree day. Not bad... I then pulled the meat and set the pit up in direct grilling mode and turned it on and let it reach 550 degrees. I wanted char grilled steaks not just grill marks. If you wish just marks 450 on the Yoder’s will do the trick when using grillgrates. I sautéed up some red onion & green pepper to boot. When the steaks were turned I mopped them with a mix of garlic powder, butter, Thyme, Rosemary and a bit of Mad Hunky.
I topped the steaks with the sautéed onions and green peppers and on this a nice portion of Swiss cheese.
Nice job Todd! I believe the A-Maze-N-Tube-Smoker is the best bang for the buck in BBQ these days.
These steaks were to die for. Smokey, savory and extremely juicy. Hell See for yourself.
<iframe width="853" height="480" src="http://www.youtube.com/embed/DrsdPz1rEpI?rel=0" frameborder="0" allowfullscreen></iframe>
for an excellent review of another of Todd's great products.
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