I started with one of those tubes in my propane grill, but I clearly wasn't using it properly. I always smoke my steaks as low as my pellet grill will go for two hours or more, so i can appreciate the flavours and as well by what you mean about having to be careful when you sear them off. Another awesome video my Brotha! NINJA APPROVED !!! KFTM!
Ninja, you ALWAYS come through! Smoking my boy his first Tomahawk tonight, and never thought of cold smoking it! I genuinely get So Much out of your channel, thank you for all the hard work, Brother!
that night we got assaulted by little termites... it was a mess but I promise you I did clean each steak very well on each step... One of the disadvantages of outdoor cooking... 😂😂😂
Ninja and Mrs. Ninja, thanks for the amazing video, I wonder what herbs you put on the finished steak and if it's not changed or overcome some of the steak flavours?
Awesome vid as always brother. Nothing like a mid week ST vid to get me thinking about this weekend recipes. Last weekend I tried Serrano steak, just a can of pickled Serrano peppers with brine and steak in a bag overnight. was Awesome.
Thank you! I appreciate you taking the time to let the rest of us (neophytes) know how to make a steak even better than it would have been. Much gratitude!
Question....... could you smoke the steaks.. and then wrap them , put them in the fridge to cook later.. (maybe even a day or two) and not lose the the infused smoke flavor?
can you do a video with different woods using the same equipment, i was just gonna ask what wood pellets u used but u said just at the end hickory, but there is olive wood, orange, cherry, apple tree... sorry my alert was 3 hours late, which is strange...also can u use the smoking tube in an oven rather than BBQ .. in Uk we dont have a huge window for BBQ... look forward to your next test.. would be real interested on a different wood smoke experiment..... Keep them coming Bro! and Sis!
That definitely looks and sounds delicious! Going to have to give that a try. I might also give it a go with some pork loin chops (those thick cut ones at Costco) and probably apple or cherry wood. Can't wait to give it a go! Oooh, now I'm wondering how a steak going through cold smoke -> sous-vide -> sear would be like. Might help with the moisture issue a bit?
That is a very interesting idea... We all know that steaks leak juices while in sous vide and taking more juice put of the 2 hours one will definetaly make it way too dry... I'll test that for sure! 😂 No answer for now.
@@SaltyTales I experiment with this quite a bit as I don't have a "real" smoker. I use both the tube and "maze" style pellet smoker in my Weber Gas grill. Chicken is fantastic when cold smoked then sous vide. Chop the chicken into chunks (for more surface area for the smoke to permeate), then toss in cold smoke for 2 hours. Once done, toss in taco seasoning and bag for sous vide. 148 degrees for 4 hours, then massage the meat in the bag to get it to pull apart. Makes amazing tacos and no sear required. Steak I've found to be hit or miss - mainly due to the nature of the "cold smoke". I've had issues with flare ups of heat despite going "cold" for smoking. All in all, it's good - but the "cold smoke" does cook it like you mentioned. I prefer the cold smoke for steak that I'm going to use as part of a meal - like, in a ramen bowl. Otherwise, dry brined then sous vide works best for me. The smoke flavor is worth the trade off in cases where "doneness" is less important, at least imo. With that being said, I'm in Michigan and still have to try a "true" cold smoking (when it's snowing and properly "cold" outside). I'm sure that could make all the difference.
I can attest for smoking thick cut bone in pork chops with cherry. When perfected it is as heavenly as a nice filet mignon, but a lot cheaper. Good luck! Oh I done it by dry brining and also wet brining. The wet was a little bit better..
I always to to get my meat as close as room temp as possible before cooking and never had an issue. Remember meat can stay in the "Danger zone" for up to 4 hours with no issue for the health. Also the steaks went to the smoke after taken from the fridge so taking all that into consideration 2 hours is perfectly ok.
Hey, really enjoying your vids! So, today's experiment: it's 37 degrees F, here in MN, and I'm cold smoking a pork loin roast (using a pellet tube placed in a 14 inch, baby kettle grill with a 4 inch x 2 feet duct leading into my smoker box - truly cold smoke). I'll give it 3.5 hours, season it, and then sous vide. I suspect it'll turn out deeeeeeeeeeeeeelicious! lol hope so, anyway.
That's some scary sounding angels! I think I sent you pictures of what I was using to smoke my steaks. The plastic container and a smoke gun. That works phenomenal. But I have found that the smoked salt does an even better job. But this is with Sous vide. Sous vide allows the smoke (salt or real) to really season the meat great. Try to compare the method you are doing with dry brining. One with regular salt then smoking, and one with smoked salt without smoking of course. I use the Maldon smoked sea salt. I also have mesquite salt. I'm finding with Sous vide the salt not only works better, but is also a lot less work and clean up.
@@SaltyTales you should also try the smoke gun and the plastic container. No heat build up and a sealed container. You won't dry out the meat as much. The container keeps in the moisture/smoke as well as the smoke is not a heat source. The grill still has a lot of air circulation to remove the moisture. Also there is heat from the tube, and of course from here in Florida.
So incredible how you made these steaks big shout out to you and your wife oh by the way if you have any leftovers I'll catch a plane here from California see you soon lol
Yes, we all of a sudden got attacked by small termites and while they left pretty quick they manage to appear in the video... I cleaned all the steaks very well on each step though... Disadvantages of cooking outdoors I guess... 😀
Also being among those without a smoker I love that u guys always show us ways to make delicious food without needing some giant expensive cooker. Love the vids as always ♥️
Another great video!! Doing amazing job!!!!! Got one for you I am trying to cut back on red meat and more plant based. Would love to see a cook plant based. Have a great day!
I don't understand why Miss ninja have to say ninja approve after Ninja said #DEEELICIOUS! BROTHERS we know it's ninja approved he wouldn't have said #DEEELICIOUS! BROTHERS if it wasn't I think Miss ninja should drop the ninja approve and just stick to saying AND SISTERS it sounds better and it's catchy
Smoke to 5 degrees below the desired temperature that you like your steak, and then sear or broil for 3-5 minutes on each side. That seems to be the magic formula for me 💪🏾 Check me out at Floyd T BBQ 🍗
🤣🤣🤣... I once heard u saying there no such thing as uncooked meat... And that everything depends on the individual... Now where does the uncooked meat comes from.? According to u everything is a cooked meat..🤣🤣🤣
Should have gone from lowest to highest smoked IMO... Never start with the most intense flavor... that skews your taste buds IMO. Good vid ST.
mmmm makes sense but wanted to keep the same order so everyone watching had a better understanding of the experiment. Thanks for the advice! 😀
Also a glass of water or pickled ginger to cleanse the palate.
Also D is more tender then A because the longer you smoke the less it needs to cook.
I started with one of those tubes in my propane grill, but I clearly wasn't using it properly. I always smoke my steaks as low as my pellet grill will go for two hours or more, so i can appreciate the flavours and as well by what you mean about having to be careful when you sear them off. Another awesome video my Brotha!
NINJA APPROVED !!!
KFTM!
Ninja approved baby! 😀😀😀 Thank you so much Carl!
Cold smoking is something I wanna do this winter especially some cheese!!!
That will be awesome for cheese and fish! 😀 Great idea!
Ninja, you ALWAYS come through! Smoking my boy his first Tomahawk tonight, and never thought of cold smoking it! I genuinely get So Much out of your channel, thank you for all the hard work, Brother!
Oh brother! Thank you so much! You just made my day! 😀
Another great video Ninja! Keep up with the great content.
Thanks my brother! 😀
Number a for the win. Awesome test
LOL Yeah baby! 🤣🤣
Are does insect on the steaks ... @03:00
that night we got assaulted by little termites... it was a mess but I promise you I did clean each steak very well on each step... One of the disadvantages of outdoor cooking... 😂😂😂
I love my smoke tube. I have the same one and it's great for cold smoking or adding some smoke to a regular cook.
It is a tool everyone should have!
Thanks for all the info! Can't wait to pick up a smoker tube!
Oh man! This will be your next favorite way of cooking steaks! 😀😀
Excellent presentation…and it worked for me, perfectly!
For beef and pork I smoke 3 hrs. The 1.5 hrs per pound is a good time scale to use.
Ninja and Mrs. Ninja, thanks for the amazing video, I wonder what herbs you put on the finished steak and if it's not changed or overcome some of the steak flavours?
Not at all, we added chives to the meat and we did it on all of them so there should be no difference at all! 😀
@@SaltyTales 😀 good answer!
What grill is that?
Awesome vid as always brother. Nothing like a mid week ST vid to get me thinking about this weekend recipes. Last weekend I tried Serrano steak, just a can of pickled Serrano peppers with brine and steak in a bag overnight. was Awesome.
I know your spicy powers but wasn't it a bit too spicy? 😀 Asking for a friend! 😂😂
@@SaltyTales LOL, Not spicy for me.
I enjoyed your video it was amazing!
Keep them coming…
You always make me hungry. Great stuff!
Thanks brother! 😀😀
Gonna try this for sure.
Thank you! I appreciate you taking the time to let the rest of us (neophytes) know how to make a steak even better than it would have been. Much gratitude!
As always, a great test and comparison - I always like it 👍👍👍
Mmm. Now that looks great. Have to try it.
It was SO AMAZING! 😀😀 And easy! But what an improvement on the flavors!
Ohhh man I may need one of those tubes!!!!!
You will love those tubes! The flavors are AWESOME! 😀😀
A little smoke with a master Ninja makes for great Wednesday evening. Those steaks looked delicious. Thanks 🥷. Fun video
Oh Tim! that was so good brother! You would love some of that for sure! 😀😀
Ninja I love your videos. why do I not see you on the sous vide everything channel with Guga and Mow Mow? I lreally liked the interaction of you guys.
That's a long story but to make it short I haven't been invited back to film.
@@SaltyTales their loss!
That's a darn shame. You added a great element to those videos. ☹️
Question....... could you smoke the steaks.. and then wrap them , put them in the fridge to cook later.. (maybe even a day or two) and not lose the the infused smoke flavor?
Definitely! Many people I know do that, you may loose a bit of the flavor but it will taste great when you cook them! just try not to freeze them! 😀
Bugs spotted on cutting board at 1:11 :)
Cap
Yep, there were a few that night! 😂😂😂
can you do a video with different woods using the same equipment, i was just gonna ask what wood pellets u used but u said just at the end hickory, but there is olive wood, orange, cherry, apple tree... sorry my alert was 3 hours late, which is strange...also can u use the smoking tube in an oven rather than BBQ .. in Uk we dont have a huge window for BBQ... look forward to your next test.. would be real interested on a different wood smoke experiment..... Keep them coming Bro! and Sis!
I'll add it to the list! 😀😀 Thanks brother!
That definitely looks and sounds delicious! Going to have to give that a try. I might also give it a go with some pork loin chops (those thick cut ones at Costco) and probably apple or cherry wood. Can't wait to give it a go!
Oooh, now I'm wondering how a steak going through cold smoke -> sous-vide -> sear would be like. Might help with the moisture issue a bit?
That is a very interesting idea... We all know that steaks leak juices while in sous vide and taking more juice put of the 2 hours one will definetaly make it way too dry... I'll test that for sure! 😂 No answer for now.
@@SaltyTales I experiment with this quite a bit as I don't have a "real" smoker. I use both the tube and "maze" style pellet smoker in my Weber Gas grill.
Chicken is fantastic when cold smoked then sous vide. Chop the chicken into chunks (for more surface area for the smoke to permeate), then toss in cold smoke for 2 hours. Once done, toss in taco seasoning and bag for sous vide. 148 degrees for 4 hours, then massage the meat in the bag to get it to pull apart. Makes amazing tacos and no sear required.
Steak I've found to be hit or miss - mainly due to the nature of the "cold smoke". I've had issues with flare ups of heat despite going "cold" for smoking. All in all, it's good - but the "cold smoke" does cook it like you mentioned. I prefer the cold smoke for steak that I'm going to use as part of a meal - like, in a ramen bowl. Otherwise, dry brined then sous vide works best for me. The smoke flavor is worth the trade off in cases where "doneness" is less important, at least imo.
With that being said, I'm in Michigan and still have to try a "true" cold smoking (when it's snowing and properly "cold" outside). I'm sure that could make all the difference.
I can attest for smoking thick cut bone in pork chops with cherry. When perfected it is as heavenly as a nice filet mignon, but a lot cheaper. Good luck! Oh I done it by dry brining and also wet brining. The wet was a little bit better..
Are use using white pepper? Didn't look like black pepper.
No, that is all black pepper. 😀
Am I the only one that noticed some little friends enjoying the 3rd steak when you put it on the grill?
If you are smoking it with no heat isn't it actually meat sitting at room temp for 2 hours? Is that safe?
I always to to get my meat as close as room temp as possible before cooking and never had an issue. Remember meat can stay in the "Danger zone" for up to 4 hours with no issue for the health. Also the steaks went to the smoke after taken from the fridge so taking all that into consideration 2 hours is perfectly ok.
Nit if you eat it raw. Bacteria killed when its being grilled after.
@@SaltyTales Wow never seen you leave such a long comments. Thanks Ninja
intro was mint :D
LOL So delicious! 😀😀
Get at me ninja! We should get together and and have a big cook off!
This is top quality content! The steaks look delicious! 👏🏽👏🏽😃
Thank you so much Nae! 😀😀
Cold smoke adds that much flavor? Ninja, you're a true master!
Bought some wagyu striploins from Costco the other day. Now I know what my next bbq will be. Thanks Ninja!
Oh man! wagyu will be AWESOME to smoke for sure! 😀😀😀
Thanks Ninja for your hard work - I know this isn't easy, but you're doing great, and the payoff will be even better.
Thank you my brother! It's not easy at all but we are still looking to share as much as we can with you all! 😀
Hey, really enjoying your vids! So, today's experiment: it's 37 degrees F, here in MN, and I'm cold smoking a pork loin roast (using a pellet tube placed in a 14 inch, baby kettle grill with a 4 inch x 2 feet duct leading into my smoker box - truly cold smoke). I'll give it 3.5 hours, season it, and then sous vide. I suspect it'll turn out deeeeeeeeeeeeeelicious! lol hope so, anyway.
That's sounds like a good plan to me! That will be delicious! 😀
That's some scary sounding angels!
I think I sent you pictures of what I was using to smoke my steaks. The plastic container and a smoke gun. That works phenomenal. But I have found that the smoked salt does an even better job. But this is with Sous vide. Sous vide allows the smoke (salt or real) to really season the meat great.
Try to compare the method you are doing with dry brining. One with regular salt then smoking, and one with smoked salt without smoking of course.
I use the Maldon smoked sea salt. I also have mesquite salt.
I'm finding with Sous vide the salt not only works better, but is also a lot less work and clean up.
LOL that was so funny! 😂😂😂 That is a very interesting thing to try... I'll test it and let you know, but I like the idea a LOT!
@@SaltyTales you should also try the smoke gun and the plastic container. No heat build up and a sealed container. You won't dry out the meat as much. The container keeps in the moisture/smoke as well as the smoke is not a heat source. The grill still has a lot of air circulation to remove the moisture. Also there is heat from the tube, and of course from here in Florida.
que rico. i want to run away with that cutting board
LOL There was so much flavor on that cutting board! MAN! 😀😀😀
Yall making me hungry
LOL Thanks Jay!! 😀😀
Deeeereeeelishois brother!!!
So incredible how you made these steaks big shout out to you and your wife oh by the way if you have any leftovers I'll catch a plane here from California see you soon lol
LOL Man we had a lot of left overs that day! Come down! 😀😀😀
Bro, there were a bunch of bugs on the third steak as you put it on the grill to smoke.
Yes, we all of a sudden got attacked by small termites and while they left pretty quick they manage to appear in the video... I cleaned all the steaks very well on each step though... Disadvantages of cooking outdoors I guess... 😀
Ah well, things happen. Love the videos!
those angels sounded more like a swarm of mosquitos
LOL love it!
Also being among those without a smoker I love that u guys always show us ways to make delicious food without needing some giant expensive cooker. Love the vids as always ♥️
Love smoked steaks just such a nice flavor
That 2 hours one blew my mind away! 😀 DEEELICIOUS!
You should have started with the 1/2 hour and worked up to the 2 hour so you don’t have the carry over to the less smoked steak
I wanted all to be done at the same time that is why it was done that way. 😀
@@SaltyTales I meant on the taste test, I understand the way you cooked it, still great stuff
I think you have your numbers and letters confused. Lol... I am cold smoking a couple of sirloins right now!
Another great video!! Doing amazing job!!!!! Got one for you I am trying to cut back on red meat and more plant based. Would love to see a cook plant based. Have a great day!
We can do that! 🤣 Thank you so much brother!
I tried smoking steak and had the temp to high. Tasted like roast beef. 😟
FUDGE I’M HUNGRY now !!!!!!!!!
LOL Thanks Jose!! 😀😀
I noticed something as you were slicing the 3rd steak.
DEEEEE-LICIOUSS-NESS!
LOL Love it! 😂😂😂
Man y’all making me gain weight just watching lol
Notification squad was eating eggs 🍳🤣
Eggs! Oh no!!! 😂😂😂
try this again, but salt the meat before you cold smoke.
All I got is a smoking gun … well at least is better than using liquid smoke
LOL No liquid smoke! That adds a bitter flavor to meat! 😀😀
Number A❤
I don't understand why Miss ninja have to say ninja approve after Ninja said #DEEELICIOUS! BROTHERS we know it's ninja approved he wouldn't have said #DEEELICIOUS! BROTHERS if it wasn't I think Miss ninja should drop the ninja approve and just stick to saying AND SISTERS it sounds better and it's catchy
She is just having fun! But I guess you are right! Thanks for the recommendations brother!
Laolo? Is that you?
👍👍💜💜
Thanks Mr D!! 😀😀
If you had the puppy out the three of you could of ate it all ☺️
I'm not following you.
@@SaltyTales your little dog you guys always have on the show
Number A?
Smoke to 5 degrees below the desired temperature that you like your steak, and then sear or broil for 3-5 minutes on each side. That seems to be the magic formula for me 💪🏾 Check me out at Floyd T BBQ 🍗
That is mom or wife?
🤣🤣🤣... I once heard u saying there no such thing as uncooked meat... And that everything depends on the individual...
Now where does the uncooked meat comes from.? According to u everything is a cooked meat..🤣🤣🤣
Dislike
LOL Why?